How this recipe came to be: When I was diagnosed with candidiasis, I had to go on a strict diet that excluded sugar and wine, two of the main ingredients in my homemade marinara sauce. Rather than give up this yummy treat, or settle for something blander, I experimented until I came up with something just as good: Grape juice proved a safer (and cheaper!) alternative to both the wine and sugar. It's so good, I've used the altered version ever since. Everyone raves--even my carnivorous husband, who admits he married me partly for my Italian heritage.
Ingredients
- 1-2 T. olive oil
- 1 onion, chopped
- 2 T. minced garlic (4 cloves)
- 1 28-oz. can peeled tomatoes, undrained, diced (or 6-7 large fresh peeled tomatoes)
- 1 tsp. each: oregano, basil, chili powder (more or less, to taste)
- salt and pepper to taste
- 3 T. grape juice
- 1 lb. cooked pasta
Method
-
Saute onion and garlic in olive oil over high heat.
- Stir in tomatoes, spices and grape juice.
- Continue cooking over high for ten minutes.
- Serve over spaghetti or other pasta.
