Savory Marinara Sauce!

I have been finding every way possible to use my jars of homemade organic marinara sauce. This summer I used fresh tomatoes from my father-in-law's garden to make my own sauce. I combined the blanched and peeled tomatoes with extra virgin olive oil, carmelized vidalia onions and fresh cloves of garlic. I used my Ninja to puree these ingredients along with organic tomato paste, fresh basil, oregano, a little sea salt, and pepper. Then I followed the BALL guidelines for canning using sterilized jars and lids, organic lemon juice in the bottom of each jar as a preservative, and a boiling water bath to seal the jars. I can't tell you how pleased I was when I opened the first jar and it smelled and tasted delicious. I will totally be making my own sauce from now on when tomatoes are in season. We had eggplant marinara, organic chicken spaghetti with whole grain pasta, grass-fed beef meatballs and spaghetti, and vegetarian pasta bake which the kids really loved. Here is a little info:

 Marinara sauce is a fabulous source of vitamin C. Each serving provides 67 percent of the daily recommended value based on a 2,000-calorie diet, making marinara a good choice for promoting a strong immune system. You also take in 40 percent of the vitamin A you need each day as well as 10 percent of the iron and 7 percent of the calcium when eating marinara sauce. The vitamin and mineral content of tomatoes in marinara sauce may have benefits for diabetics. Research published in the December 2010 issue of the “International Journal of Food Sciences and Nutrition” reported that eating tomatoes may help lower the risk of hypertension. The researchers theorize that this can help diabetic patients lower their chances of developing cardiovascular disease, a risk factor for diabetes.

Because tomatoes feature heavily in marinara sauce, the sauce contains a high level of lycopene. This nutrient has antioxidant effects, and it may also help prevent a range of cancers. Evidence in the December 2010 edition of the “Journal of Oral Pathology and Medicine” indicates that the lycopene in marinara sauce may stop oral cancer by treating premalignant lesions in the mouth. More research is needed to support these findings.