Marinara Sauce III Recipe - Allrecipes.com
Marinara Sauce III Recipe
  • READY IN 3+ hrs

Marinara Sauce III

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 5 servings Change Servings
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  • PREP

    20 mins
  • COOK

    3 hrs
  • READY IN

    3 hrs 20 mins

Directions

  1. 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 More Reviews

Most Helpful Positive Review
Sep 15, 2007

I thought the flavor was great and had no consistency problems, even after 3 hours of simmering. For those that had liquid evaporate, did you simmer it covered? I recommend doing so and you probably won't have as many issues with evaporation.

 
Most Helpful Critical Review
Oct 19, 2003

First, the flavor of this sauce is fantastic. However, after the first hour of simmering, all the liquid evaporated, and the sauce became more of a paste-- I kept adding wine to try to thin it out. This recipe is a good base for a sauce, but not a good sauce by itself.

 
Feb 02, 2004

Awesome recipe. I let mine simmer about 4 hours. Did add some V8 occasionally throughout the cooking period as the liquid kept evaporating. Great flavor and texture. NOTE: Very oily as written. I decreased the olive oil by half.

 
Jun 26, 2009

I quadrupled this recipe and let it hang out in the crockpot all day long. Wonderful. Put all the extra in the freezer and it works great for all kinds of Italian recipes. Lasagne, pizza, spaghetti etc. Great for once a month cooking.

 
Jan 13, 2008

I doubled this recipe which was very easy to do. I plan to freeze the leftovers. It was a bit oily and I used only 3/4 cup of oil. I may use 1/2 cup next time. I used fresh-chopped basil, a few dashes of sea salt, tablespoon of red pepper flakes and a couple splashes of dry red wine. I had no problems with this cooking down or evaporating. It never went pasty at all and I cooked it covered on low for 3 hours.

 
Sep 11, 2007

I was surprised when I saw celery and carrot in a marinara sauce, but it came out great! I did make some variations. For the meat lovers coming to dinner, I made as recommended, but added ground beef. For the veggie lovers, I added zucchini, broccoli, yellow squash, and a little red wine. Everyone loved it.

 
May 31, 2012

I sauteed the vegetables in 1/4 cup of the olive oil before adding to the other ingredients. I ended up throwing all the ingredients in my small slow cooker and letting it cook on LOW for most of the day. This was just what I needed for dinner tonight using bits and pieces of what I had on hand. Next time, I'll throw in some meat.

 
May 19, 2008

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

 

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Nutrition

  • Calories
  • 259 kcal
  • 13%
  • Carbohydrates
  • 10.5 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 22.7 g
  • 35%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 2.4 g
  • 5%
  • Sodium
  • 260 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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