This super quick and simple marinara is my favorite go-to recipe when I need to whip up a quick sauce. This yummy sauce uses pantry staples that you probably have on hand now. Great for pasta, pizza, rice, as a dipping sauce etc…Enjoy!

Quick Simple Marinara Sauce
Servings: 2 people
Ingredients
  • 1 can Unsalted Organic Diced Tomatoes (about 15oz)
  • 2 TBSP Olive Oil
  • 3 cloves Garlic (chopped)
  • 1 TBSP Yellow Onion (chopped)
  • 2 tsp Agave Syrup
  • 1/2 tsp Kosher Salt
  • 1/2 tsp Black Pepper
  • 1 medium Bay Leaf
  • 4 Fresh Basil leaves
  • 1 TBSP Fresh Cilantro
Instructions
  1. In a medium saucepan, heat olive oil over medium heat.

  2. Add garlic and onions and heat until the garlic becomes fragrant and just starts to sizzle, and the onion is translucent.

  3. Add the rest of the ingredients, stir and reduce heat to low.

  4. Cover and let simmer for about 45 minutes, stirring often and adding water if necessary.

  5. Remove from heat, remove bay leaf and let it cool for a few minutes.

  6. Pour all in a food processor and mix until you get the desired consistency.

  7. This sauce can be kept 1 week in the fridge, after which you can freeze it.

Indian food is among my favorite. Its vibrant colors, rich aromas and complex flavors remind me somehow of Moroccan food, my favorite ever! This dish is very simple and quick to make and taste delicious. You can have it spicy or simply spiced ;-), as an entrée or as a side dish. Perfect on a cold winter night…

Aloo Phujia
Course: Main Course
Cuisine: Indian
Servings: 2
Ingredients
  • 1 Yellow Onion (chopped)
  • 4 TBSP Olive Oil
  • 1 lb Red Potatoes (cut in small cubes)
  • 2 Large Tomatoes (cut in small cubes)
  • 1 tsp Kosher Salt
  • 1/2 tsp Turmeric
  • 1/2 tsp Cayenne Pepper (optional)
  • 1/4 tsp Cumin
  • 1/8 Cup Cilantro (chopped)
  • 1/2 Cup Water (add more if needed)
Instructions
  1. Brown the onion slightly in oil in a medium skillet on low/medium heat.

  2. Add all spices (except the Cayenne if you don't want your dish spicy), mix well with the onion then add the potatoes and the water. Cook for about 10 to 15 minutes, stirring occasionally on low heat.

  3. Add the tomatoes, cover and cook on very low heat until potatoes are tender (about 20 minutes).

  4. Once ready, top with cilantro and serve.