Should I not use olive oil or any plant-based oil in a slow simmer marinara sauce or soup?

As you know, I avoid using oils in recipes that involve high temperatures. I think that this is important in order to preserve the integrity of their fats (by reducing the potential for oxidation) and any antioxidants they may have. That’s why I use the “Healthy Sauté” method, which uses broth instead of oil when sautéing.

If you do choose to use oil during high heat cooking, I would suggest those with high smoke points. These would include high-oleic safflower oil, high-oleic sunflower oil, avocado oil, or refined coconut oil. I prefer to purchase organic oils whenever possible.

For more information on this topic, please see:

• Olive oil, extra virgin
• Is it OK to cook with extra-virgin olive oil?