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I typically freeze part of this marinara sauce to have on hand for guests or when I’m craving a comforting pasta dish. It adds a fresh, herby layer of flavor.—Cyndy Gerken, Naples, Florida
This recipe is:
Diabetic Friendly
Editor's Note: Look for herbes de Provence in the spice aisle.
Nutritional Facts 3/4 cup (calculated without spaghetti) equals 94 calories, 2 g fat (1 g saturated fat), 2 mg cholesterol, 605 mg sodium, 16 g carbohydrate, 4 g fiber, 5 g protein. Diabetic Exchanges: 2 vegetable, 1/2 starch.
Originally published as Big-Batch Marinara Sauce in Country Woman August/September 2010, p47
Parmesan PointersWhen a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.
When a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.
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Reviewed on Apr. 21, 2012 by Texascontessa
Will not make again. Was too plain, and boring, and husband didn't like it either.
Reviewed on May. 18, 2011 by GaryLoewenthal
I halved the recipe and served to to several guests over pasta. Everyone (including me) loved it. I used vegan Parmesan (Parma brand). I also added some fresh cherry tomatoes, halved, for the lst 30 minutes.
Reviewed on Sep. 29, 2010 by kafordyce
This is the best marinara sauce ive ever tasted. I made this sauce (along with a recipe i found for italian meatballs) for a 40th birthday party - both were a huge hit!
Reviewed on Jul. 19, 2010 by cherokee1946
Very tasty. I tried this before and lost the recipe so I came back to get it again. Can you also can this do any one know?
Reviewed on Jul. 07, 2010 by grandmacaca
I made a batch of this marinara sauce today and it was excellent. We had it for dinner tonight and my husband thought it was as good as or better than what I had purchased and used previouly. I followed the recipe exactly, except I used diced tomatoes instead of crushed. I simmered it for about 3-1/2 hours. It made about 7 quarts. I used one quart for dinner and canned the remaining 6 quarts, as I did not have freezer space.
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