The roasted tomatoes give it an amazing depth of flavor and a sweetness that you can’t get any other way. I left the vegetables chunky, but small. If you want to, you can puree it all for a smoother sauce (my brother can’t stand tomato chunks but he loves it blended). It also makes a great base sauce for a bolognese if you want to add ground beef to it. I’ve also been known to use this recipe for a base for my favorite lasagna or pizza sauce. This is a perfect recipe to use summer tomatoes and other veggies from your garden or from the farmers market! Veggies are better from the store when they are in season too.
I also think this would make a fantastic Paleo marinara sauce for pizza! Man I am making myself hungry! You can put this sauce with your favorite toppings on a pizza and it will be great! Zoodles are wonderful, my mother can’t eat pasta so whenever we have spaghetti she makes zoodles instead of spaghetti and then she can eat the same thing we are. You can saute the zoodles in a little olive oil but she prefers to eat them raw. Zoodles are so much healthier and wholesome than pasta, way less fat too especially if they are raw. The sauce warms the zucchini up just enough.
Zoodles are very easy to make if you use a spiralizer, which cuts them up quickly to look just like spaghetti. See below for my recommendation.
What is your favorite way to use a good Paleo marinara sauce? Comment below and let us know! Who knows maybe we will use your idea for a future dish!*Please note that most of the links on this page are affiliate links. This means if you click on a link and purchase, you will receive the same price, but I will receive a little money for referring you to the product. This helps keep this blog free for you. I truly appreciate you supporting my blog.
If you like this Paleo Marinara Sauce, you may also like these recipes:
Chunky Vegetable and Roasted Tomato Marinara Sauce Recipe
This marinara has tons of flavor from the roasted vegetables and can be easily customized, such as adding meat or using your choice of noodles.
- 10 Roma Tomatoes halved lengthwise
- Real Salt
- Extra Virgin Olive Oil for drizzling
- 1/4 cup Extra Virgin Olive Oil divided
- 1 Sweet Onion chopped
- 1 Yellow Bell Pepper cut into small dice
- 2 Carrots cut into small dice
- 1 1/2 tsp Real Salt
- 2 Fresh Rosemary chopped
- 1 tsp Fresh Oregano chopped
- Pinch Red Chili Flakes
- 2 Cloves Garlic minced
- 1/2 Cup Water
- 2 Bay Leaves
Preheat the oven to 300 degrees.
Roast in the preheated oven for 2 hours, until they are soft, fragrant, and browned on top.
Remove from oven and let cool for 10 minutes.
Place tomato halves, oil, and juices in a blender and pulse until roughly pureed. Set aside.
Heat 2 tablespoons of olive oil in a large frying pan on medium/high heat.
Add the onion, peppers, and carrots and saute for 4-5 minutes, or until the onion is translucent.
Add the garlic and saute for an additional 30 seconds.
Cover and let simmer for 20 minutes.
Remove the bay leaves and adjust seasonings, adding more salt if desired.
Serve over zucchini noodles.