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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:1/2 starch, 2 vegetable

Reviews for Big-Batch Marinara Sauce

Sort By :
MY REVIEW
grams21
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
Reviewed Apr. 21, 2012

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

MY REVIEW
GaryLoewenthal
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
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
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
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
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.