Fresh Marinara Sauce

*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