Homemade Marinara for Pork Chops

 This recipe is tasty, easy, and great for putting over pork chops and other meat. I got this from a friend a few years ago when she brought this meal to us after our house fire.

You can find the other two recipes for the meal pictured here: Paleo Breaded Pork Chops and Cauliflower Rice ~ all three are Paleo and Gluten Free.

Homemade Marinara (Good for covering pork)

The Journey Unexpected
I use this Homemade Marinara on my Paleo Breaded Pork Chops. (Recipe also available.)


  • 1/2 cup Olive Oil
  • 1 small-medium onion chopped
  • 2 cloves garlic chopped (I use more.)
  • 1 stalk celery chopped
  • 2 32 ounce cans crushed tomatoes
  • 4-6 basil leaves
  • 2 dried bay leaves
  • Sea Salt and freshly ground black pepper
  • Butter optional - I don't use


  • In a large pot, heat oil over medium-high heat. Add onion and garlic. Saute until soft and translucent, about 2 minutes.
  • Add celery and carrot. Continue to cook about 5 more minutes.
  • Add tomatoes, basil, and bay leaves. Reduce heat to low. Cover pot and simmer for 1 hour, or until thick.
  • Remove bay leaves and taste for seasoning. If sauce taster too acidic, add butter (1 teaspoon at a time, to round out the flavor). - I have never needed to do this.
  • Pour half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
  • While the sauce is simmering, prepare your pork chops (or other meat).


If not using all the sauce, allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags. Freeze up to 6 months.
Adapted from Primal Chow



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