Chunky Marinara Sauce

recipe
Prep: 14 minutes; Cook: 28 minutes

This versatile sauce is perfectly suited to top your favorite pasta, but don't stop there. Use it to flavor fish or chicken for a quick entrée. It's an ideal sauce for spaghetti and meatballs, too. Or simply simmer some turkey Italian sausage in the sauce and serve the sausage hoagie-style. The sauce freezes well and can be ready in minutes with a quick thaw in the microwave. Microwave at MEDIUM-LOW (30% power) for 8 to 10 minutes, stirring occasionally.

Yield:

6 cups (serving size: 1/2 cup)

Recipe from

Nutritional Information

Calories 57
Fat 2.4 g
Satfat 0.3 g
Protein 1.2 g
Carbohydrate 6 g
Fiber 1.2 g
Iron 0.5 mg
Sodium 321 mg
Calcium 5 mg

Ingredients

2 (28-ounce) cans Italian-style plum tomatoes (such as Cento), undrained
1 tablespoon olive oil
1/2 cup chopped onion (1/2 small)
1 tablespoon minced garlic
1 1/2 teaspoons salt
1 teaspoon sugar
4 teaspoons balsamic vinegar
1/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper
1 large basil sprig
1 oregano sprig
1 bay leaf
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano

Preparation

1. Place 1 can tomatoes with juice in a food processor, and process until smooth. Chop remaining can of tomatoes with juice.

2. Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; sauté 3 minutes or until onion is tender. Add puréed tomatoes, chopped tomatoes with juice, salt, and next 7 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes or until thick. Remove from heat; discard basil and oregano sprigs and bay leaf. Stir in chopped basil and chopped oregano.

Note:

Caroline Grant,

Oxmoor House Healthy Eating Collection

June 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note