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Big-Batch Marinara Sauce Recipe

Big-Batch Marinara Sauce Recipe

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 YIELD: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

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.

Nutritional Facts

3/4 cup: 94 calories, 2g fat (1g saturated fat), 2mg cholesterol, 605mg sodium, 16g carbohydrate (3g sugars, 4g fiber), 5g protein. Diabetic Exchanges: 2 vegetable, 1/2 starch.

Reviews for Big-Batch Marinara Sauce

Sort By :
MY REVIEW
grams21 User ID: 7394029 122856
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
Texascontessa User ID: 6624164 122855
Reviewed Apr. 21, 2012

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

MY REVIEW
GaryLoewenthal User ID: 4846945 130370
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
GaryLoewenthal User ID: 4846945 190144
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
kafordyce User ID: 736753 130369
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!"

MY REVIEW
cherokee1946 User ID: 3498984 174530
Reviewed Jul. 19, 2010

"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?"

MY REVIEW
grandmacaca User ID: 2781401 120623
Reviewed Jul. 7, 2010

"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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Wine Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.