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Marinara Sauce III

SUBMITTED BY: Iron Chef-Suzi Q

"Here is a rich and hearty tomato sauce which does not need sugar or butter to cut the acidity from the tomato. Olive oil is optional for those watching their waistlines."

RECIPE RATING:

Read Reviews (9)

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PREP TIME	20 Min
COOK TIME	3 Hrs
READY IN	3 Hrs 20 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

1/2 cup diced onion
3 cloves garlic, minced
1 (28 ounce) can peeled and diced tomatoes
1/3 cup shredded carrot
1/3 cup chopped celery
1/4 cup shredded rell bell pepper
1 cup chopped fresh mushrooms
1 tablespoon dried oregano
2 tablespoons dried parsley
1 tablespoon dried basil leaves
1/2 cup extra virgin olive oil

DIRECTIONS

In a saucepan saute onion and garlic over medium-low heat until they start to become clear. Combine in a pot, diced tomatoes, carrots, celery, red bell pepper, mushrooms, oregano, parsley, basil and olive oil. Bring to boil and reduce heat to medium-low. Simmer for at least 1 hour, however, 3 hours of cooking develops better flavor and consistency.

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REVIEWS

Reviewed on Oct. 19, 2003 by MARKROULEAU

First, the flavor of this sauce is fantastic. However, after the first hour of simmering, all... MORE

Reviewed on Feb. 2, 2004 by BREEZYLOU

Awesome recipe. I let mine simmer about 4 hours. Did add some V8 occasionally throughout the... MORE

Reviewed on Sep. 15, 2007 by MOONSHY

I thought the flavor was great and had no consistency problems, even after 3 hours of... MORE

Reviewed on Sep. 11, 2007 by Alyssa

I was surprised when I saw celery and carrot in a marinara sauce, but it came out great! I... MORE

Reviewed on Aug. 29, 2002 by JFLETCHER

This recipe is so simple to make. It simmers for a long time but is definitely worth the... MORE

Reviewed on Jun. 14, 2008 by pomplemousse

Hmm. I wouldn't call this a marinara--more like a chunky spaghetti sauce. It's not bad, but... MORE

Reviewed on May 19, 2008 by Cindy

I liked this recipe. I added a small can of tom. paste and garlic salt in the last hour of... MORE

Reviewed on Jan. 13, 2008 by alison

I doubled this recipe which was very easy to do. I plan to freeze the leftovers. It was a... MORE

Reviewed on Sep. 16, 2007 by SNOW103099

This was very tastey! My husband thought it could have used salt, but I thought it was fine. ... MORE