Easy Marinara Sauce

2 teaspoons vegetable oil
2 onions
1/2 teaspoon garlic powder
2 carrots
3/4 cup celery
diced
4 cans crushed tomatoes
low sodium (14.5 oz cans)
1 tablespoon Italian seasoning
salt and pepper to taste
2 cups raw spinach
roughly chopped

Wash hands with soap and water.
Wash the vegetables.
Collect, dice, and measure all ingredients before starting to prepare the recipe.
Heat the oil in a large pot over medium heat.
Add the onion and garlic powder. Cook for about 10 minutes or until the onion is clear.
Add the carrots and celery, and cook for 5 minutes until slightly soft.
Add the tomatoes and Italian seasoning. Stir until all ingredients are mixed together. Taste, and add a little bit of salt and pepper if desired.
Turn the heat to medium-high, and bring sauce to a boil.
Once boiling, reduce the heat to low. Simmer uncovered for at least 30 minutes.
Stir in the spinach, and cook for 2 minutes until spinach wilts.*
Refrigerate leftovers within 2 hours. Eat within 3 to 5 days.

Colorado State University Extension