Eosinophilic Esophagitis Friendly Marinara Sauce
Total time35 min
Prep time10 min
Cook time25 min
4.5(10)
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Learn more →Ingredients
4 servings
- 3 tbsp olive oil
- 3 cloves garlic, peeled and lightly smashed
- ¼ tsp red pepper flakes
- 1 can (28 oz) whole peeled tomatoes, crushed by hand
- ½ tsp sugar
- ½ tsp dried oregano
- 3 sprigs fresh basil, plus more for serving
- ½ tsp kosher salt, plus more to taste
- ¼ tsp black pepper
Instructions
- 1
Combine the olive oil and smashed garlic cloves in a medium saucepan over medium-low heat. Cook, turning the garlic occasionally, until the cloves are golden and fragrant, about 6–8 minutes. Remove and discard the garlic cloves using a slotted spoon or fine-mesh strainer, leaving the infused oil in the pan.
- 2
Add the red pepper flakes to the infused oil and cook for 30 seconds, until fragrant.
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