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.

This recipe goes with Fresh Vegetable Lasagna

Yield: 11 cups (serving size: 1 cup)
Recipe from Southern Living

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Recipe Time

Hands On: 17 Minutes
Other: 58 Minutes

Nutritional Information

Amount per serving
  • Calories: 71
  • Fat: 1.6g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.2g
  • Protein: 2.1g
  • Carbohydrate: 13.9g
  • Fiber: 2.7g
  • Cholesterol: 0.0mg
  • Iron: 2.2mg
  • Sodium: 557mg
  • Calcium: 77mg


  • 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


  1. 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.
  2. Note: We tested with McCormick Italian Herb Seasoning Grinder (set on medium) and Dei Fratelli Crushed Tomatoes.
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