Marinara Sauce
I've been adjusting this recipe for years, and make few batches a year. I usually double or tipple the recipe and freeze whatever I don't use the night I make it. Great as is (with a dash of red pepper flakes & parmesan) over any pasta, or use for lasagna or putanesca.
- Preparing Time: 30 minutes
- Total Time: 3 hours
- Served Person: 4
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
- 1 bay leaf
- 1/2 cup chopped onion
- 3 cloves garlic minced
- 1 teaspoon dried oregano
- salt & pepper to taste
- 1 teaspoon dried basil
- 1/4 cup chicken broth
- 2 tablespoon olive oil
- 1/2 tablespoon sugar
- 3 tablespoon tomato paste
- 1 28oz can tomatoes ready cut, drained
- Carbohydrate 6.06506687441865 g
- Cholesterol 57.5 mg
- Fat 13.4073818756654 g
- Fiber 1.23650623890287 g
- Protein 15.3713799997654 g
- Saturated Fat 3.57915333342027 g
- Serving Size 1 1 Serving (116g)
- Sodium 106.177041657214 mg
- Sugar 4.82856063551578 g
- Trans Fat 1.07308627083884 g
- Calories 206 calories
In large sauce pan saute onion & garlic in oil until tender. About 3 minutes. Add remaining ingredients, bring to boil. Reduce heat and simmer for 2-3 hours.
