ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chunky Marinara Sauce

Photo: Dana Gallagher
Yield Makes 2 cups (6 servings)

Ingredients

  • 1/3 cup extra-virgin olive oil
  • 4 large cloves garlic, sliced
  • 2 tablespoons chopped fresh basil (or 2 teaspoons dried basil)
  • 2 tablespoons chopped fresh oregano (or 2 teaspoons dried oregano)
  • 1 28-ounce can diced tomatoes
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh parsley

Nutrition Information

  • calcium 81 mg
  • calories 134
  • caloriesfromfat 79 %
  • carbohydrate 7 g
  • cholesterol 0 mg
  • fat 12 g
  • fiber 0 g
  • iron 0 mg
  • protein 1 mg
  • satfat 2 g
  • sodium 554 mg

How to Make It

  1. Heat the olive oil in a saucepan over medium heat. Add the garlic and gently cook until just soft, about 3 minutes. Add the basil, oregano, tomatoes, salt, and pepper. Cover and bring to a boil, then lower heat to a simmer for 15 to 20 minutes. Stir in the parsley just before serving.