Smoky Marinara

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

This recipe goes with Butternut Squash Lasagna, Butternut Squash Lasagna, Four-Cheese Stuffed Shells

Yield: 6 cups (serving size: 1/2 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 55
  • Calories from fat: 20%
  • Fat: 1.2g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.1g
  • Protein: 2.3g
  • Carbohydrate: 9g
  • Fiber: 2.3g
  • Cholesterol: 0.0mg
  • Iron: 0.9mg
  • Sodium: 350mg
  • Calcium: 49mg

Ingredients

  • 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

Preparation

  1. 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.
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