READY IN 3+ hrs

Marinara Sauce III

Read Reviews (19)

"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." — Iron Chef-Suzi Q

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.

Kitchen-Friendly View

PREP 20 mins
COOK 3 hrs
READY IN 3 hrs 20 mins

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.

—MOONSHY

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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.

—MARKROULEAU

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21 Ratings

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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.

—BREEZYLOU

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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.

—Veggiemommy

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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.

—alison

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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.

—Alyssa

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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.

—Sarah Jo

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May 19, 2008

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

—Cindy

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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.

Nutritional Information

Marinara Sauce III

Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories: 259
Calories from Fat: 204

% Daily Value *
Total Fat 22.7g 35 %
** Saturated Fat 3.2g 16 %
Cholesterol 0mg 0 %
Sodium 260mg 10 %
** Potassium 376mg 11 %
Total Carbohydrates 10.5g 3 %
Dietary Fiber 3g 12 %
Protein 2.4g 5 %
** Sugars 5.7g
** Vitamin A 59 %
** Vitamin C 47 %
** Calcium 13 %
** Iron 51 %
** Thiamin 3 %
** Niacin 8 %
** Vitamin B6 7 %
** Magnesium 3 %
** Folate 7 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.