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Big-Batch Marinara Sauce

 Big-Batch Marinara Sauce
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
32 ServingsPrep: 25 min. Cook: 2-1/4 hours

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

  • 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.
  • Serve desired amount over spaghetti. Cool remaining sauce; transfer
  • to freezer containers. Freeze for up to 3 months.
  • To use frozen sauce: Thaw in the refrigerator overnight. Place in a
  • saucepan and heat through. Yield: 6 quarts.

2 of 2

Big-Batch Marinara Sauce (continued)

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.