Smoky Marinara


Look for fire-roasted tomatoes (we used Muir Glen) in the organic section or with the canned tomatoes in your supermarket.


6 cups (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 55
Caloriesfromfat 20 %
Fat 1.2 g
Satfat 0.2 g
Monofat 0.8 g
Polyfat 0.1 g
Protein 2.3 g
Carbohydrate 9 g
Fiber 2.3 g
Cholesterol 0.0 mg
Iron 0.9 mg
Sodium 350 mg
Calcium 49 mg


1 tablespoon olive oil
3 garlic cloves, minced
1/4 cup chopped fresh basil
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh or 2 teaspoons dried oregano
2 teaspoons balsamic vinegar
1/8 teaspoon salt
1/8 teaspoon pepper
1 (28-ounce) can crushed fire-roasted tomatoes, undrained
1 (28-ounce) can crushed tomatoes, undrained


Heat oil in a large saucepan over medium heat. Add garlic, basil, parsley, and oregano; sauté 1 minute, stirring frequently. Stir in vinegar and remaining ingredients. Reduce heat, and simmer 10 minutes.

Barbara Seelig Brown,

Cooking Light

March 2003
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