番茄羅勒瑪麗娜醬

The avocado oil makes the texture noticeably silkier than the jarred stuff I usually buy. I tossed it with spaghetti and a handful of olives and it clung to the noodles perfectly. The basil actually tastes fresh, not dried and dusty.

I was skeptical about a marinara with avocado oil, but it’s genuinely rich without that heavy, greasy feel you get from cheaper sauces. The organic tomatoes actually taste like summer, not tin. I’ve already used it twice this week on plain spaghetti and it’s my new weeknight staple.

The avocado oil base gives it a smoother finish than the sugary jarred stuff I usually grab, and the organic tomato taste actually comes through bright and clean. A solid weeknight staple that doesn’t leave me feeling bloated after two bowls.