Big-Batch Marinara Sauce Recipe
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 32
- 2 tablespoons olive oil
- 1 cup grated parmesan cheese
- hot cooked spaghetti
- 2 cans (6 ounces each) tomato paste
- 1 cup minced fresh parsley
- 2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
- 4 large onions chopped
- 10 garlic cloves minced
- 4 cans (28 ounces each) crushed tomatoes
- 7 cans (15 ounces each) tomato sauce
- 3/4 cup minced fresh basil or 1/4 cup dried basil
- 2 tablespoons herbes de provence or italian seasoning
- Carbohydrate 11.7029450001825 g
- Cholesterol 1.37500000175201 mg
- Fat 0.965566250672751 g
- Fiber 1.05388749801452 g
- Protein 2.64349250081341 g
- Saturated Fat 0.363626750359061 g
- Serving Size 1 1 serving (60g)
- Sodium 26.4982187813425 mg
- Sugar 10.649057502168 g
- Trans Fat 0.132004437541349 g
- Calories 66 calories
Directions In a stockpot, saute onions in oil until tender. Add garlic; cook 2 minutes longer. Add the crushed tomatoes, tomato sauce, tomato paste, cheese and herbs. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 hours or until desired consistency, stirring occasionally. Serve desired amount over spaghetti. Cool remaining sauce; transfer to freezer containers. Freeze for up to 3 months. To use frozen sauce: Thaw in the refrigerator overnight. Place in a saucepan and heat through. Yield: 6 quarts. Editor's Note: Look for herbes de Provence in the spice aisle. Originally published as Big-Batch Marinara Sauce in Country Woman August/September 2010, p47 Nutritional Facts 3/4 cup (calculated without spaghetti) equals 94 calories, 2 g fat (1 g saturated fat), 2 mg cholesterol, 605 mg sodium, 16 g carbohydrate, 4 g fiber, 5 g protein. Diabetic Exchanges: 2 vegetable, 1/2 starch. Print Add to Recipe Box Email a Friend
