Recipe courtesy of Ingrid Croce
Marinara Sauce
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 147
- Total Fat
- 5
- Saturated Fat
- 1
- Carbohydrates
- 26
- Dietary Fiber
- 7
- Sugar
- 12
- Protein
- 5
- Cholesterol
- 0
- Sodium
- 1028
Ingredients
1 tablespoon extra virgin olive oil
1 yellow onion, diced
3 cloves garlic, finely minced
Salt and pepper
1 cup mushrooms, sliced
1 1/2 cups zucchini, diced
1 1/2 cups yellow squash, diced
1/2 teaspoon thyme
1/2 teaspoon oregano
1/2 teaspoon dried basil
2 cups tomatoes, diced
30-ounce jar of tomato sauce
1/2 bay leaf
Directions
- Heat olive oil in nonreactive saucepan. Saute the onion, garlic, salt and pepper until tender. Stir in the mushrooms and saute for 2 minutes. Add the zucchini, yellow squash, thyme, oregano, and basil and saute for 5 minutes. Add the tomatoes and cook 5 minutes more. The vegetables
- should be tender, but not browned. Remove to a large saucepan and add the tomato sauce and the bay leaf. simmer the sauce for about 30 minutes or until it had thickened and the flavors are blended. Remove for the heat and season with salt and pepper to taste.