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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 (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.