Sweet foods aren’t the only way to enjoy kratom in cooking. Kratom marinara sauce is a versatile condiment that can be used in pasta dishes, on pizza, or in classic Italian favorites such as eggplant parmigiana.
To minimize any damage to the potent kratom alkaloids, it is important to add the kratom powder at the end of cooking your sauce. This recipe produces 4 servings of marinara sauce, so we recommend adding 4 times your dose of kratom.
INGREDIENTS
- 1 can (28 oz) of whole peeled tomatoes
- 1 small yellow onion, roughly chopped
- 2 large whole cloves of garlic, peeled
- 2 tablespoons olive oil
- 1 teaspoon oregano, dried
- 1 teaspoon basil, dried
- ½ teaspoon sugar
- Salt and pepper to taste
- 4 doses of kratom
DIRECTIONS
- In a heavy-based saucepan, add all ingredients except for kratom. Bring to a boil over medium-high heat.
- Reduce heat to low and simmer for approximately 45 minutes, stirring occasionally and crushing the whole tomatoes against the side of the pot with a wooden spoon.
- Remove from heat and leave to cool slightly for 10 minutes. Blend sauce using an immersion blender until the sauce reaches the consistency you want.
- Adjust seasoning and stir through kratom.
- Enjoy in pasta or other dishes!
The marinara sauce can be kept for up to 4 days in the fridge in an airtight container, or you can freeze the sauce in portions for up to 6 months. When using frozen sauce, thaw it in the refrigerator overnight rather than in the microwave.
