Caveman goes to Italia: Easy Marinara Sauce!

I was craving Italy. Yes. Like the entire country’s worth of Italian food because apparently, I don’t have to be pregnant to have cravings. This whole week has been a huge funk for me – post competition recovery means no working out for a week; apartment hunting means no fun until you are no longer homeless. 

I’m also officially obsessed with Nom Nom Paleo’s Bacon Deviled Eggs. My God. They are so easy to make: we’re talking literally 20 minutes. And they taste like heaven’s heaven. Y’all need to make these. Like right now. 

bacondeviledeggsAlso, I used the remaining egg cream filling to fill the meatballs for my Paleo spaghetti and meatballs!

Easy Paleo Marinara Sauce



6 vine-ripened tomatoes, diced finely

6 cloves garlic, minced

2 tablespoon olive oil

2 tablespoon tomato paste

3 teaspoon distilled white vinegar

2 teaspoon oregano

1 teaspoon smoked paprika

2 teaspoon sea salt

4 tablespoon coconut milk

Freshly ground black pepper

Method of Madness:-

  1. In a medium saucepan, add olive oil and chopped garlic and fry on medium heat till slightly brown.
  2. Turn the heat down to low and add chopped tomatoes, tomato paste, vinegar, oregano, paprika and salt to the saucepan.
  3. Let simmer on low until the water from the tomatoes reduces to form a thick sauce, 8-10 minutes. Stir constantly to avoid the base burning.
  4. Once reduced, add the coconut milk for a creamier tomato sauce. Grind in black pepper to taste.
  5. Top it on your favourite Paleo pasta, pizza or lasagna! 





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