Basic marinara sauce
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Make a large batch of this homemade red sauce to keep on hand. It's great on pasta, pizza, burgers, stews, and more.
Number of servings: 8
Serving size: 1/2 cup
1 medium onion, chopped
3-4 cloves garlic, minced
1 teaspoon vegetable oil
1 28-ounce or 2 15-ounce cans diced tomatoes (or 4 cups fresh, chopped)
1 6-ounce can tomato paste
1 teaspoon dried oregano
1 bay leaf
1-2 teaspoons dried basil or 1/4 cup fresh basil leaves, chopped
Salt and pepper to tasteWater as needed to thin the sauce
Time needed: 20 minutes preparation; 20 minutes cook time
- In a large pan on the stovetop, sauté onion and garlic in oil until translucent.
- Add diced tomatoes, tomato paste, oregano, basil, bay leaf, salt, and pepper to the pan.
- Let simmer for at least 20 minutes to allow the flavors to blend. Stir occasionally.
|Total Fat:||0.7 g|
|Saturated Fat:||0.1 g|
|Total Carbohydrate:||11 g|
|Dietary Fiber:||2.9 g|
|Total Sugar:||5.7 g|
Allergens: None noted
Tips and variations
Use marinara sauce with pasta, as pizza sauce, in Italian style soup, or in baked dishes.
Use fresh tomatoes in season for lower sodium and a fresher flavor.
Refrigerate leftover sauce for up to 3 days.
Freeze sauce in 1-quart freezer bags. Thaw in warm water for 10 minutes before using.
This recipe was developed by University of Minnesota Extension Center for Family Development staff.
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