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Classic Marinara and Pizza Sauce

Yield 8 servings (serving size: 1/2 cup)
This homemade tomato sauce compensates for moderate sodium with vibrant taste. If you have an immersion blender, use it instead of the countertop blender to make a smooth sauce. Freeze leftovers to have on hand for pasta or pizza.


  • 1 large red bell pepper
  • 2 large garlic cloves, peeled
  • Cooking spray
  • 1/2 cup chopped onion
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 cup dry red wine
  • 1/4 cup tomato paste with Italian herbs
  • 3/4 teaspoon kosher salt, divided
  • 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 3 tablespoons chopped fresh parsley
  • 2 tablespoons red wine vinegar
  • 1 tablespoon extravirgin olive oil

Nutrition Information

  • calories 57
  • caloriesfromfat 30 %
  • fat 1.9 g
  • satfat 0.3 g
  • monofat 1.2 g
  • polyfat 0.2 g
  • protein 1.5 g
  • carbohydrate 9.5 g
  • fiber 2.6 g
  • cholesterol 0.0 mg
  • iron 0.9 mg
  • sodium 338 mg
  • calcium 29 mg

How to Make It

  1. Preheat broiler.

  2. Cut bell pepper in half lengthwise; discard seeds and membranes. Place garlic cloves and pepper halves, skin sides up, on a foil-lined baking sheet; flatten pepper halves with hand. Broil 12 minutes or until blackened. Place the pepper in a zip-top plastic bag; seal. Let stand 15 minutes. Peel pepper; chop pepper and garlic.

  3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan; cook 5 minutes or until tender, stirring frequently. Add basil and oregano; cook 1 minute. Stir in roasted pepper, roasted garlic, wine, tomato paste, 1/2 teaspoon salt, and tomatoes; bring to a boil. Reduce heat, and simmer 20 minutes, stirring occasionally. Place half of tomato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining tomato mixture. Stir in parsley, vinegar, oil, and 1/4 teaspoon salt.