Marinara Sauce III

Marinara Sauce III

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."
Saved
Save
I Made it Rate it Share Print

Ingredients

3 h 20 m servings 259 cals
Serving size has been adjusted!

Original recipe yields 5 servings

Adjust

Nutrition

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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

19
  1. 22 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 prob...

Most helpful critical review

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 ...

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 prob...

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 ...

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 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, spa...

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 ...

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 grou...

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 o...

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

Hmm. I wouldn't call this a marinara--more like a chunky spaghetti sauce. It's not bad, but I too had problems with the liquid evaporating. I kept the lid on during cooking, so I know that is...