Try this Basic Marinara Sauce recipe, or contribute your own.
Suggest a better descriptionIn a large stock pot, saute the onions, celery, 10 cloves of minced garlic, and 1/4 teaspoon salt in approx. 1 1/2 teaspoons canola oil until translucent. Add the basil, thyme, fennel, oregano, and black pepper and cook for approximately 2 more minutes. Add the canned diced tomatoes; stir. Add the tomato paste; mix well, adding in the water as you stir. Add the second amount of garlic and diced fresh tomatoes. Allow marinara to come to a boil and then reduce to a bare simmer. Allow to cook for at least one hour, preferably 3 or 4. DO NOT SCORCH. Add in the chopped fresh parsley during the last hour of cooking. Serving Ideas : Excellent by itself or as a base. NOTES : True and tried. Holds for approx. 5 days under refrigeration. Can be frozen. Recipe by: Harvest Cafe & Bakery/Oxford MS Posted to CHILE-HEADS DIGEST V4 #079 by SenorJesus
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Serving Size: 1 Serving (2258g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 546 | ||
Calories from Fat: 40 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.4g | 6 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 159.9mg | 6 % | |
Potassium 2462.4mg | 65 % | |
Total Carbohydrate 123.2g | 36 % | |
Dietary Fiber 30.6g | 122 % | |
Sugars, other 92.6g | ||
Protein 18.4g | 26 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 546
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