The Master Your Metabolism Cookbook
I love Jillian Michaels' new Master Your Metabolism cookbook! The recipes are fresh, delicious, easy to prepare, and also contain information about how the veggies, fruits, and herbs in the recipes will benefit your health.
For example, Jillian's Simple Marinara Sauce is anti-cancer, heart healthy, boosts immunity, and boosts metabolism. She also notes that making marinara sauce at home is cheaper and allows you to control all the ingredients--no high fructose corn syrup.
I was so glad to have found this recipe, because as I eat cleaner and healthier, jarred pasta sauce (which I always used because I did not know how to make homemade) just doesn't taste right.
So here's the recipe in all it's simplicity and beauty! I've used it as a sauce for pasta, and today had some as tomato soup and it was fabulous. It freezes really well. I'll be making more again soon.
1 TB olive oil
1 cup finely chopped red onion
2 garlic cloves finely chopped
1 fresh or dried bay leaf
1/4 cup tomato paste
1 28 oz can crushed tomatoes, low sodium
1 TB fresh chopped parsley or 1 tsp dried
1 TB chopped fresh oregano or 1 tsp dried
1 TB chopped fresh basil or 1 tsp dried
1 tsp balsamic vinegar
1/4 tsp salt
1/4 tsp ground black pepper
In a large skillet heat olive oil over med-low heat. Add onion, garlic and bay leaf, and cook, stirring, until softened and just beginning to brown, 6-8 min.
Push the onion and garlic to one side of the pan and add the tomato paste to the cleared spot. Cook about 2 min. Stir onion and garlic into the paste and continue cooking, stirring occasionally until the paste is darker in color, 2-3 minutes.
Stir in the crushed tomatoes, parsley, oregano, basil, vinegar, and salt and pepper. Reduce heat and simmer 15 min. Remove and discard bay leaf.
If a smooth sauce is desired, transfer to food processor or blender and process till smooth.
Store in refrigerator 4 days or freeze for up to 6 months.