Fresh Marinara Sauce

Fresh Marinara Sauce Enlarge Image
3 users rated this recipe an average rating of 3.5
Makes:
6 servings
Serving Size:
1/2 cup
Yields:
3 cups sauce
Prep:
30 mins
Cook:
20 mins
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Fresh Marinara Sauce

Ingredients
1
tablespoon olive oil
1/3
cup finely chopped onion (1 small)
4
cloves garlic, minced
2
pounds fresh roma tomatoes, peeled, seeded, and chopped* (about 3 cups)
1/2
cup dry red wine, pomegranate juice, or cranberry juice
1
teaspoons balsamic vinegar** (optional)
1/2
teaspoon salt*
1/2
teaspoon ground black pepper
1/2
cup snipped fresh basil

Directions

  1. In a large saucepan heat oil over medium heat. Add onion and garlic; cook for 3 to 5 minutes or until onion is tender, stirring occasionally.
  2. Stir in tomatoes, wine, vinegar (if using), salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 20 to 25 minutes or until sauce is slightly thickened, stirring occasionally. Stir in basil.

From the Test Kitchen

*Tip:

If nice fresh roma tomatoes are not available, substitute two 28-ounce cans whole peeled roma tomatoes, drained and chopped (should be about 3 cups). Reduce the salt to 1/4 teaspoon.

**Tip:

Add the balsamic vinegar if you want the sauce to be a little more tangy.

To Store:

Place sauce in an airtight container. Seal and chill in the refrigerator for up to 3 days or freeze for up to 3 months.

Arrabbiata Marinara:

Prepare Fresh Tomato Marinara Sauce as directed, except cook 3 ounces finely diced pancetta or prosciutto with the onion. Stir 1/4 teaspoon crushed red pepper into the sauce with the salt and black pepper.

Nutrition analysis per serving: 115 calories, 4 g protein, 8 g carbohydrate, 7 g total fat (2 g sat. fat), 5 mg cholesterol, 2 g fiber, 4 g total sugar, 26% Vitamin A, 30% Vitamin C, 283 mg sodium, 3% calcium, 4% iron

Creamy Marinara:

Prepare Fresh Tomato Marinara Sauce as directed, except stir in 3/4 cup whipping cream with the basil.

Nutrition analysis per serving: 173 calories, 2 g protein, 8 g carbohydrate, 14 g total fat (7 g sat. fat), 41 mg cholesterol, 2 g fiber, 4 g total sugar, 34% Vitamin A, 30% Vitamin C, 214 mg sodium, 5% calcium, 4% iron

Puttanesca Sauce:

Prepare Fresh Tomato Marinara Sauce as directed, except mash 3 to 4 anchovy fillets (rinsed and patted dry) into the cooked onion mixture; cook about 30 seconds more or until anchovies are incorporated. Stir 1/2 cup sliced pitted ripe olives and 2 tablespoons drained capers into the mixture after simmering; substitute snipped fresh Italian (flat-leaf) parsley for the basil.

Nutrition analysis per serving: 88 calories, 2 g protein, 9 g carbohydrate, 4 g total fat (1 g sat. fat), 2 mg cholesterol, 3 g fiber, 4 g total sugar, 31% Vitamin A, 40% Vitamin C, 446 mg sodium, 4% calcium, 8% iron

Nutrition Facts

(Fresh Marinara Sauce)
    Per serving:
  • 69 kcal cal.,
  • 3 g fat
  • (0 g sat. fat,
  • 0 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 0 mg chol.,
  • 202 mg sodium,
  • 8 g carb.,
  • 2 g fiber,
  • 4 g sugar,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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