About the Recipe
Ingredients
2 cups diced fresh Roma tomatoes (peeled and deseeded) or low-acid canned tomatoes
1 medium carrot, finely grated (adds natural sweetness and reduces acidity)
1/4 cup finely chopped celery
2 tablespoons olive oil
2 cloves garlic, minced (optional, if garlic is a trigger, skip it)
1/4 teaspoon baking soda (neutralizes acidity)
1/4 cup unsweetened almond milk (optional, for creaminess and to balance acidity further)
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon salt (adjust to taste)
Pinch of sugar (optional, to balance flavors)
Preparation
Prepare the Tomatoes:
If using fresh Roma tomatoes, blanch them in boiling water for 30 seconds, then transfer them to an ice bath. Peel off the skin, remove the seeds, and dice them.
If using low-acid canned tomatoes, drain and rinse them to reduce excess sodium.
Sauté the Vegetables:
Heat olive oil in a medium saucepan over medium heat.
Add the grated carrot, chopped celery, and garlic (if using). Sauté for 3-5 minutes until softened and fragrant.
Cook the Sauce:
Add the tomatoes to the saucepan and stir well. Bring the mixture to a gentle simmer.
Stir in the oregano, basil, and salt. Cover and let it cook on low heat for about 20 minutes, stirring occasionally.
Balance Acidity:
After the sauce has simmered, stir in the baking soda. The sauce will fizz briefly—this is normal and helps neutralize the acidity.
Taste the sauce and adjust seasoning as needed. If desired, add a small pinch of sugar or a splash of unsweetened almond milk for extra balance and creaminess.
Blend (Optional):
For a smoother texture, use an immersion blender or transfer the sauce to a blender and blend until smooth.
Serve:
Use marinara sauce immediately with pasta, as a pizza base, or in your favorite recipes. Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.