Marinara
“My mother, who was Italian American, called marinara sauce ‘gravy.’ She made this marinara sauce recipe in big batches several times a month, so it was a staple on our dinner table. A mouthwatering aroma filled the house each time she cooked it.” —James Grimes, Frenchtown, New Jersey
| Servings | Prep Time | Cook Time |
| 5cups | 20minutes | 1hour |
| Servings | Prep Time |
| 5cups | 20minutes |
| Cook Time |
| 1hour |
Ingredients
- 2 cans whole tomatoes 28 ounces each
- 1 large onion finely chopped
- 4 garlic cloves minced
- 3 tablespoons extra virgin olive oil
- 1/4 cup chopped fresh basil
- 1-1/2 teaspoons dried oregano
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
Portions: cups
Units:
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Ingredients
Portions: cups
Units:
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Instructions
- In a large saucepan, heat oil over medium-high heat. Add onions; cook and stir until tender, 3-5 minutes. Add garlic; cook and stir 1 minute longer. Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer until thickened and flavours are blended, 30-45 minutes, stirring occasionally and breaking up tomatoes with wooden spoon.
Recipe Notes
Nutrition Facts
1/2 cup: 44 calories, 4g fat (1g saturated fat), 0 cholesterol, 178mg sodium, 2g carbohydrate (1g sugars, 0 fibre), 0 protein.
