I got the inspiration for this sauce from a pasta place that closed a while back. I was kind of shocked that I couldn’t find similar recipes online. This turned out amazing, and it tastes like what I remember. The great thing, it only uses a few ingredients. If you don’t like heat, omit the red pepper flakes. The important thing is to let this simmer for an hour. Give it a taste, then add some salt. You will notice a big difference in flavor. Serve over your favorite pasta.
Pomegranate Marinara
Ingredients
- 1-TBSP Olive Oil
- 1-Medium Onion (diced)
- 3 – 4 Gloves Garlic (Minced)
- 1 ½ tsp of Italian seasoning
- ½ tsp or less of crushed red peppers
- 1 tsp salt
- ½ tsp pepper
- 1-28oz – Can Crushed Tomatoes
- ½ Cup Pomegranate Molasses
- 1 Cup Water
- Salt to Taste
- Chopped Fresh Parsley
- Heat olive oil in a stock pot over medium-high heat. Add onion and saute for 5-6 minutes or until softened.
- Add garlic, stir and cook an additional 30 seconds.
- Add Italian Seasoning, crushed red peppers, salt, and pepper, stir and cook for another 30 seconds
- Add tomatoes, pomegranate molasses and water. Stir. Bring sauce to a simmer
- Reduce heat to low, cook for 45 – 60 minutes
- Taste, Then season with salt. Finish with a drizzle of olive oil and chopped fresh parsley
Makes about 4.5 cups of sauce. Serving Size 3/4 cup. Calories: 139, Fat: 5.4 grams, Carbs: 21.4, Protein: 1.5
