A rich but impressively light marinara flavored with Madeira wine, fresh garlic, rosemary and tarragon! Served over spiralized zucchini noodles!
Makes about 8 cups
1/2 c. extra virgin olive oil
28 oz. can petite diced tomatoes including liquid
28 oz. can tomato sauce
12 oz. can tomato paste
1 c. canned vegetable broth
1 c. Madeira wine – I used Taylor brand with good result
2 T. finely chopped garlic
1 T. dried tarragon, crushed
1 t. ground rosemary
1/4 t. ground allspice
1 t. sugar (optional)
sea salt to taste
freshly ground black pepper to taste
In large saucepan, over medium-low heat, melt olive oil.
Add all marinara ingredients. Bring to a fizzle of a boil.
Simmer, partially covered, for 20 minutes, then continue to cook, uncovered, for 20 minutes longer, stirring as needed.
Adjust for salt and pepper and serve over spiralized zucchini noodles. Drop noodles in boiling water for 1-2 minutes. Drain immediately. Plate and top with sauce. If desired, drizzle with extra virgin olive oil, then sprinkle with freshly ground black pepper and fresh chopped basil.
For those who don’t want the carbs from grains, spiralized veggies allows you to enjoy your pasta sauces over something more healthy. I was impressed enough with the concept and the product that I ordered online a spiralizer to do my own spiralized veggies, instead of buying them pre-spiralized in the grocery.