Big-Batch Marinara Sauce Recipe
Big-Batch Marinara Sauce Recipe photo by Taste of Home

Big-Batch Marinara Sauce Recipe

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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
TOTAL TIME: Prep: 25 min. Cook: 2-1/4 hours
MAKES:32 servings
TOTAL TIME: Prep: 25 min. Cook: 2-1/4 hours
MAKES: 32 servings

Ingredients

  • 4 large onions, chopped
  • 2 tablespoons olive oil
  • 10 garlic cloves, minced
  • 4 cans (28 ounces each) crushed tomatoes
  • 7 cans (15 ounces each) tomato sauce
  • 2 cans (6 ounces each) tomato paste
  • 1 cup grated Parmesan cheese
  • 1 cup minced fresh parsley
  • 3/4 cup minced fresh basil or 1/4 cup dried basil
  • 2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
  • 2 tablespoons herbes de Provence or Italian seasoning
  • Hot cooked spaghetti

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.

Directions

  1. In a stockpot, saute onions in oil until tender. Add garlic; cook 2 minutes longer. Add the crushed tomatoes, tomato sauce, tomato paste, cheese and herbs. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 hours or until desired consistency, stirring occasionally.
  2. Serve desired amount over spaghetti. Cool remaining sauce; transfer to freezer containers. Freeze for up to 3 months.
  3. To use frozen sauce: Thaw in the refrigerator overnight. Place in a saucepan and heat through. Yield: 6 quarts.
Editor's Note: Look for herbes de Provence in the spice aisle.
Originally published as Big-Batch Marinara Sauce in Country Woman August/September 2010, p47

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.

Reviews for Big-Batch Marinara Sauce

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
 (0)
2 Star
 (1)
1 Star
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MY REVIEW
Reviewed Sep. 1, 2013

Very easy,my 11 year-old great-grand -daughter could manage it...tastes great.....can also be home canned in pint sealers, in hot water bath 20 minutes.

MY REVIEW
Reviewed Apr. 21, 2012

Will not make again. Was too plain, and boring, and husband didn't like it either.

MY REVIEW
Reviewed May. 18, 2011

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.

MY REVIEW
Reviewed May. 18, 2011

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.

MY REVIEW
Reviewed Sep. 29, 2010

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!

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