Classic, Easy and Healthy Marinara

For the last few weeks I have been trying my hardest to follow a strict diet.  Low in calories, fat and carbs and high in protein.  The plan that I am following does not cut out carbs completely, but really limits what you can and cannot have. In an effort to spice things up a little bit I have taken some of my classic recipes and am altering them to meet some stringent dietary requirements.  It has not been easy, but the challenge has been lots of fun.

I grew up on marinara sauce and everyone in my family claims that they make the best.  My mother beats everyone -- she has never revealed her secret, but I know that there is something she does and keeps it from us so that her "Queen of Marinara" reign continues to hold.  The version I have made for years required only slight adjustments to make it diet friendly.

The end result works great with whole grain pastas, a piece of chicken baked in the oven with low fat cheese as an accompaniment to delicious turkey meatballs... go ahead and get creative.  Soon you will be slathering this sauce on just about everything.

- 1 tbsp extra virgin olive oil
- 1 medium yellow onion chopped
- 4 cloves of garlic
- 1/4 cup chopped parsley
- 1 tbsp chopped rosemary
- 1 tbsp chopped oregano
- 2 cans crushed tomatoes
- Salt and pepper to taste
- Lemon zest (optional)

In a large sauce pan heat up the olive oil.  Sautee the onions until translucent and then add in the garlic.  This should take about 3-4 minutes. Toss in the herbs and cook for another 2-3 minutes.  Add the tomatoes and let simmer on low for 10-15 minutes making sure the sauce does not boil.  Add salt and pepper to taste.

I always add in about a tsp of lemon zest to my sauce.  It adds a fresh flavor and lovely little zing.