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Original Marinara Sauce

Western.Chefs's picture
  Olive oil 1 Tablespoon
  Yellow onion 1 Medium, finely chopped to make 1 cup
  Garlic 2 Clove (10 gm), minced
  Plum tomatoes 5 Pound, chopped
  No salt added tomato juice 2 Cup (32 tbs)
  Chicken stock/Low sodium chicken broth 1⁄2 Cup (8 tbs)
  Slivered basil/Minced parsley 1 Cup (16 tbs) (Use Fresh Ones)
  No salt added tomato paste 3⁄4 Cup (12 tbs)
  Sugar 1 Teaspoon
  Dried thyme leaves 1 Teaspoon, crumbled
  Dried oregano leaves 1 Teaspoon, crumbled
  Bay leaf 1
  Salt 1⁄2 Teaspoon
  Crushed red pepper flakes 1⁄4 Teaspoon

1. In a large nonstick saucepan, heat the oil over moderately high heat. Stir in the onion and garlic and saute for 5 minutes or until tender.
2. Stir in the remaining ingredients and bring to a full boil. Lower the heat, cover, and simmer for 15 minutes; uncover and simmer 20 to 30 minutes more. Discard the bay leaf. Makes 8 cups, enough for 2 pounds cooked pasta (about 8 main-dish servings). May be frozen for up to 3 months.

Recipe Summary

Difficulty Level: 
Side Dish
Cook Time: 
50 Minutes

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Average: 4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 894 Calories from Fat 233

% Daily Value*

Total Fat 25 g39.1%

Saturated Fat 2.8 g14.2%

Trans Fat 0 g

Cholesterol 3.6 mg1.2%

Sodium 1443.6 mg60.1%

Total Carbohydrates 168 g56.1%

Dietary Fiber 37 g147.8%

Sugars 31.6 g

Protein 28 g56.6%

Vitamin A 398% Vitamin C 545.1%

Calcium 29.5% Iron 150.2%

*Based on a 2000 Calorie diet

Original Marinara Sauce Recipe