Betty's Marinara Sauce

Bettyskitchen's picture

Sep. 18, 2013

n this video, Betty demonstrates how to make Marinara Sauce, which can be used on any kind of pasta or in a casserole, such as eggplant casserole.
In this marinara sauce, I use basil, oregano, and curly parsley from our herb garden, and I give an update on the status of the herb garden in this video.


Onion 1 Medium , chopped finely
Green pepper 1 Medium , chopped
Garlic 2 Clove (10 gm) , minced
Extra virgin olive oil 1 Tablespoon
Canned tomatoes in juice 43 1/2 Ounce (3 (14.5) cans of diced tomatoes with juice)
Fresh basil 3 Tablespoon , chopped finely
Fresh oregano 3 Tablespoon , chopped finely
Fresh parsley 3 Tablespoon , chopped finely
Salt 1/2 Teaspoon
Black pepper 1/2 Teaspoon



1. In a pan, heat olive oil. Put in the onions, green pepper and garlic. Saute them till the onions are soft and translucent.

2. Remove from heat, add the canned tomatoes, basil, oregano, parsley. Season it with salt and pepper to taste. Stir well till combined. Place it back on the stove and let it simmer till it thickens. Stir occasionally. Turn off the heat.


3. Use this sauce in pasta of choice.


Replace 6 large fresh tomatoes with the canned tomatoes.

If using dried herbs then use just 1 tablespoon of each.

Recipe Summary

Difficulty Level: Medium
Cook Time: 35 Minutes
Ready In: 35 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 144Calories from Fat 37

 % Daily Value*

Total Fat 4 g6.2%

Saturated Fat %

Trans Fat 0 g


Sodium 855 mg35.63%

Total Carbohydrates 20 g6.7%

Dietary Fiber 5 g20%

Sugars 11 g

Protein 5 g10%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet