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Rec: Garden Marinara Sauce

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Joined: Dec 9, 2005


Posted to Thread #12115 at 1:38 pm on Oct 1, 2008

Garden Marinara Sauce

1/4 cup olive oil
3 large onions, chopped
3-4 cloves garlic, minced
6 lbs. ripe tomatoes, peeled/chopped OR 4 28-oz. cans tomatoes
1 cup lightly packed fresh basil leaves, chopped
1/2 to 1 tbsp sugar (go easy depending on sweetness of tomatoes)
salt and pepper

Heat oil in wide frying pan over medium heat. Add onions and garlic; cook, stirring often, until onions are lightly golden brown (about 15-20 minutes). Add tomatoes and basil, cook over medium heat uncovered stirring occasionally to prevent sticking, until sauce is reduced to about 2 quarts (45-60 minutes). Add sugar and season to taste with salt and pepper. If made ahead, let cool. Then cover and refrigerate up to 1 week or freeze up to 6 months. Reheat to boiling before serving. Makes about 2 quarts.

Per 1/2 cup serving: 85 calories, 2 g protein, 12 g carbos, 35% from fat: 4 g total fat, .5 g sat. fat, 16 mg sodium.

Source: Sunset’s All-Time Favorites

Pat’s notes: When summer vine-ripened garden tomatoes are abundant (as in “Yikes, what do I do with all these tomatoes???) I like to make and freeze this sauce for later use...especially nice to pull out and use in winter.

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