Marinara Sauce

Homemade tomato sauce can easily be made from simple pantry staples. This recipe is a great example of how to use flaxseed as a thickening agent. Milled flaxseed absorbs some liquid, giving this delicious sauce a slightly thicker texture.

This recipe was adapted from the original by Julia Moskin.

Marinara Sauce

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Calories 128kcal


  • 1 28 oz can whole tomatoes
  • 1 cup water
  • 1/4 cup olive oil
  • 7 cloves garlic peeled and slivered
  • 1/8 tsp crushed red pepper flakes (a pinch)
  • 1 tsp salt
  • 1/4 tsp dried oregano
  • 1 1/2 Tbsp Manitoba Milling Co. Smooth Whole-Milled Flaxseed
  • 1 spring of fresh basil (optional)


  • Pour tomatoes into a large bowl and crush with your hands. Pour water into tomato can; swirl can to collect tomato juices and reserve.
  • Heat olive oil in a large skillet over medium heat. When it is hot, add garlic.
  • As soon as the garlic is sizzling (try not to let it brown), add the tomatoes. Then add the reserved water from the tomato can.
  • Add red pepper flakes, oregano, and salt. Stir. If you are using the fresh basil spring, lay it on the surface of the sauce until wilted, then submerge in the sauce.
  • Simmer sauce until slightly thickened and oil on the surface is a deep orange, about 15 minutes.
  • Sprinkle Manitoba Milling Co. Smooth Whole-Milled Flaxseed onto sauce and whisk to combine. Heat sauce for an additional minute.
  • Serve over pasta, meatballs, or in your favorite dish.


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