This homemade marinara sauce is rich, flavorful, and gentle on digestion—perfect for those following Paleo or Crohn’s-friendly meal plans. Using fresh tomatoes, herbs, and olive oil, this sauce is free from additives and sugars often found in commercial versions. It pairs beautifully with spaghetti squash, zucchini noodles, or your favorite Paleo-friendly pasta substitute.

Ingredients

  • 3 tablespoons olive oil

  • 1 yellow onion, chopped finely

  • 10 large tomatoes, peeled and cut into big chunks

  • 8 cloves garlic, minced or from a garlic press

  • 1 bay leaf

  • ½ cup red wine

  • 1 tablespoon honey

  • 3 tablespoons fresh basil (or 1 tablespoon dried basil)

  • 2 tablespoons fresh oregano (or 2 teaspoons dried oregano)

  • 2 teaspoons dried marjoram

  • 1 teaspoon salt

  • 1 teaspoon ground black pepper

  • ¼ teaspoon crushed red pepper

  • 1 tablespoon balsamic vinegar

Instructions

  1. Heat olive oil in a stockpot over medium heat. Add onion; cook and stir until softened, about 5 minutes. Add garlic, and cook for another minute.

  2. Stir in tomatoes and bay leaf. Bring to a boil; reduce heat to medium-low and simmer until tomatoes are soft, about 30 minutes.

  3. Stir in red wine, honey, basil, oregano, marjoram, salt, black pepper, and crushed red pepper. Simmer another 30 minutes, allowing the herbs to fully flavor the sauce.

  4. Remove bay leaf before serving. Enjoy warm with spaghetti squash or vegetable noodles.

Notes