Really Ripped Marinara Sauce with Zoodles

In Main Dishes, Pasta, Rice, and Grains, Recipes by Lori Hill0 Comments

This is another recipe from our friend Jaime Rothbard, aka The Foodie Alchemist, who showed us the power of batch cooking. It serves 8 to 10 people, but if you don’t have 8 to 10 people to serve, store the sauce in your leftover food jars and pop it in the fridge (or the freezer) and eat it all week long (or year long!) to save time on food prep.

What we love about this recipe is that you start with a base comprised of onions, bell peppers, carrots, tomatoes, and garlic and then build from there to tailor it to your individual taste. You can swap in celery, shallots, leafy greens, sweet potato, beets, zucchini or summer squash, eggplant, and mushrooms. Fresh herbs can include parsley, basil, oregano, marjoram, thyme, and tarragon. 

To keep this dish gluten-free, serve on a bed of zoodles, noodles made from squash! What a fun and easy way to get veggies into your diet! We made our noodles with the Zoodle Slicer which, as of this writing, only costs $10.99 on Amazon. We used about 2 squash per serving. If you aren’t serving a large group, save extra sauce for later and each time you want to serve it, grab a few squash to whip yourself up some fresh zoodles!

Instead of zoodles, serve over pasta, rice, baked squash, or over steamed greens, broccoli, or cauliflower. You can also add into lasagnes or other Italian-inspired casseroles. Make a thick version of this by using less liquid and serving as sauce for pizza.

This recipe is plant-based and gluten-free. 

Really Ripped Marina Sauce with Zoodles
Serves 6
This marina starts with a simple base and then allows you to add in your favorite veggies and fresh herbs. Plant-based and gluten-free.
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Prep Time
30 min
Cook Time
15 min
Total Time
45 min
Prep Time
30 min
Cook Time
15 min
Total Time
45 min
143 calories
30 g
0 g
2 g
7 g
0 g
559 g
108 g
16 g
0 g
1 g
Nutrition Facts
Serving Size
559g
Servings
6
Amount Per Serving
Calories 143
Calories from Fat 15
% Daily Value *
Total Fat 2g
3%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 108mg
5%
Total Carbohydrates 30g
10%
Dietary Fiber 9g
36%
Sugars 16g
Protein 7g
Vitamin A
200%
Vitamin C
199%
Calcium
17%
Iron
24%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Base
  1. 1/2 cup chopped yellow onion
  2. 1/2 cup chopped red bell pepper
  3. 1/2 cup chopped green bell pepper
  4. 1 cup chopped carrots
  5. 3 cups diced tomatoes
  6. 1 TB minced garlic, rested for 10 minutes
Additions
  1. 1 cup chopped sweet potatoes
  2. 1 cup chopped beets
  3. 1 cup chopped yellow squash
  4. 1 sliced mushrooms
  5. 1 cup chopped kale
Dry Spices
  1. 1 tsp red pepper flakes
  2. 1 to 2 bay leaves
  3. salt and pepper to taste
Fresh Herbs
  1. 1 TB finely chopped parsley, including stems
  2. 2 TB finely chopped basil, including stems
  3. 2 TB chopped oregano
Zoodles
  1. 10 zucchini squash
  2. 10 yellow squash
Sauce
  1. Combine Base ingredients and Additions in a large pot
  2. Add water until veggies are barely covered
  3. Add dry spices to pot, cover, and bring to a boil
  4. Once boiling, reduce heat and allow to simmer with lid slightly ajar
  5. Add kale (or other leafy green) the last few minutes of cooking
  6. Cook for about 1- to 20 minutes until everything is fork tender
  7. Remove from heat
  8. Remove bay leaves
  9. Careful add sauce to blender and add in fresh herbs
  10. Puree until smooth
Zoodles
  1. Slice off the end of each squash
  2. Hold the Zoodle Slicer in one hand and push and turn the squash with the other hand
  3. Place zoodles in a shallow sauce pan with enough water to just cover the bottom
  4. Cook for 1 to 2 minutes, just enough to warm them
  5. Drain zoodles in a collander and toss with sauce
Notes
  1. When adding kale or other leafy greens, be sure to add it during the last few minutes of cooking until it turns a bright green. Don't overcook!
  2. When adding sauce to blender, do not fill all the way, but rather add sauce to blender in batches.
Other veggies that can be added on to the base include
  1. 1/2 cup chopped celery
  2. 1/2 cup chopped shallots
  3. 1 cup eggplant
  4. For the dry spices, in place of red pepper flakes, used 3 to 4 teaspoons of Italian seasoning
Other fresh herbs to use can include
  1. marjoram
  2. thyme
  3. tarragon
  4. Instead of zoodles, serve over pasta, rice, baked squash, or over steamed greens, broccoli, or cauliflower. You can also add into lasagnes or other Italian-inspired casseroles. Make a thick version of this by using less liquid and serving as sauce for pizza.
Options for garnishing include
  1. drizzling with balsamic vinegar
  2. drizzling with extra virgin olive oil
  3. chopped olives
  4. more herbs
  5. sundried tomatoes
  6. artichoke hearts
  7. seeds
  8. grated nuts
  9. parmesan cheese substitute
beta
calories
143
fat
2g
protein
7g
carbs
30g
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Sister Eden http://www.sistereden.com/
Lori Hill

Lori Hill

Lori Hill founded Sister Eden in order to inspire people to make sustainable choices in their everyday lives. Before that, she produced special events for 16 years and educated her colleagues about how to make their events more sustainable. In addition to being an online media personality and producer of videos, Lori is a speaker, writer, activist, wife, mom, and plant eater just trying to do the right thing and make a difference in the world. You can often find her walking her rescue dog Dolly while picking up trash in her Takoma Park neighborhood where Sister Eden has adopted a spot.
Lori Hill

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