Basic Marinara

This recipe makes a big batch. Make it ahead, and store it in the refrigerator up to five days, or freeze it in smaller batches up to three months.


11 cups (serving size: 1 cup)

Recipe from

Southern Living

Recipe Time

Hands-on: 17 Minutes
Other: 58 Minutes

Nutritional Information

Calories 71
Fat 1.6 g
Satfat 0.2 g
Monofat 1 g
Polyfat 0.2 g
Protein 2.1 g
Carbohydrate 13.9 g
Fiber 2.7 g
Cholesterol 0.0 mg
Iron 2.2 mg
Sodium 557 mg
Calcium 77 mg


3 cups chopped yellow onions (about 3 medium)
3 tablespoons olive oil
1 tablespoon sugar
3 garlic cloves, minced
5 teaspoons freshly ground Italian seasoning
2 teaspoons salt
2 tablespoons balsamic vinegar
2 cups low-sodium fat-free vegetable broth
3 (28-oz.) cans no-salt-added crushed tomatoes


Sauté onions in hot oil in a large Dutch oven over medium-high heat 5 minutes or until tender. Add sugar and next 3 ingredients; sauté 1 minute. Stir in vinegar; cook 30 seconds. Add broth and tomatoes. Bring to a boil; reduce heat to low, and simmer, stirring occasionally, 55 minutes or until sauce thickens.

Note: We tested with McCormick Italian Herb Seasoning Grinder (set on medium) and Dei Fratelli Crushed Tomatoes.

Bruce Weinstein and Mark Scarbrough,

Southern Living

February 2011
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