Recipe courtesy of Curtis Aikens
Marinara Sauce
- Level: Easy
- Yield: enough sauce for 1 pound of pa
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 177
- Total Fat
- 14
- Saturated Fat
- 2
- Carbohydrates
- 12
- Dietary Fiber
- 4
- Sugar
- 8
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 708
Ingredients
2 1/2 pounds ripe tomatoes, peeled, seeded and chopped or 28-ounce canned plum tomatoes, with juice, chopped
1/4 cup olive oil
2 cloves garlic, finely minced
1/4 cup basil leaves, finely chopped
1/4 cup parsley, finely chopped
Salt and pepper
Directions
- Place all ingredients in a pot. Simmer until sauce is thickened, 10 minutes. If necessary, place sauce in a food processor and pulse until smooth.
- VARIATIONS:
- Add 3 tablespoons sundried tomatoes, minced
- Stir in 1/3 cup pesto.
- Stir in 1/2 cup pitted black kalamata olives.
- For grilled tomato sauce, rub tomatoes with oil, then grill until charred. Puree tomatoes and add to Sauteed onions. Season with salt and pepper.
- For roasted tomato sauce, halve tomatoes and roast, coated with oil and sprinkled with salt and pepper on a sheet pan in 375 degree oven for 45 minutes. Puree in a blender and season with fresh basil and salt and pepper.