Marinara Sauce
Recipe: #2892
November 20, 2011
Categories: Sauce, Tomato/Red Sauces, Tomato, Italian, Sunday Dinner, Fat Free, Gluten-Free, Heart Healthy, Kosher, Low Cholesterol, Low Fat No Eggs, Non-Dairy, Vegan, Vegetarian, Vegetarian Dinner, Vegan Dinner, Italian Dinner, more
"My mother got this recipe from an Italian woman she worked with during WWII. It's one that you can put on the stove and let simmer for several hours. The longer it cooks, the better it tastes. It became a tradition in our family to serve it over pasta with meatballs every Christmas Eve because it was something that didn't require a great deal of preparation. I've also used it as a basis for my lasagne sauce."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (213.7 g)
- Calories 49.9
- Total Fat - 0.6 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 594.5 mg
- Total Carbohydrate - 11 g
- Dietary Fiber - 3.2 g
- Sugars - 6.6 g
- Protein - 2.3 g
- Calcium - 51.8 mg
- Iron - 1.6 mg
- Vitamin C - 29.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Put tomatoes, with their juice, into a large heavy kettle and mash with potato masher.
Step 2
Add tomato paste.
Step 3
Rinse out tomato paste cans with water and add the water to the pot.
Step 4
Add remaining ingredients.
Step 5
Bring to a boil and immediately reduce the heat so the sauce will gently simmer, stirring occasionally.
Step 6
Simmer for 3-5 hours, adding boiling water as needed if the sauce becomes too thick. The longer the sauce cooks, the better it gets.
Step 7
I often add browned ground beef or cooked meatballs before serving over pasta.
Tips
No special items needed.
3 Reviews
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