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Fresh Marinara Sauce Recipe

Fresh Marinara Sauce Recipe

My family loves this zesty meatless sauce served over bow tie pasta. When tomatoes and carrots are ripe and plentiful, I double the recipe and store it in the freezer for future use.
TOTAL TIME: Prep: 10 min. Cook: 1-1/2 hours YIELD:7 servings

Ingredients

  • 3 large carrots, finely chopped
  • 2 large onions, chopped
  • 6 garlic cloves, minced
  • 1/3 cup olive oil
  • 15 medium tomatoes (about 6 pounds), peeled and chopped
  • 1/3 cup chopped fresh basil or 2 tablespoons dried basil
  • 3 tablespoons chopped fresh oregano or 1 tablespoon dried oregano
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 7 cups cooked penne or bow tie pasta

Directions

  • 1. In a Dutch oven, saute the carrots, onions and garlic in oil until tender. Add tomatoes and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for 1 to 1-1/2 hours or until thickened and reduced by half, stirring occasionally. Serve with pasta. Yield: 7 servings.

Nutritional Facts

1 cup: 400 calories, 12g fat (2g saturated fat), 0mg cholesterol, 558mg sodium, 65g carbohydrate (0g sugars, 7g fiber), 11g protein Diabetic Exchanges:3 starch, 2-1/2 vegetable, 2 fat

Reviews for Fresh Marinara Sauce

Sort By :
MY REVIEW
Reviewed Aug. 22, 2015

"We added ground beef finely reprocessed in kitchen Aide after browning. Excellant"

MY REVIEW
Reviewed May. 24, 2015

"This was good. The flavor was even better the next day! I love all the fresh ingredients. I actually threw everything in the food processor then straight into the pan and just cooked everything together due to lack of time and it still turned out good."

MY REVIEW
Reviewed Feb. 22, 2013

"Delicious! I added about a cup of pureed sweet potato for extra vitamins. My whole family likes it!"

MY REVIEW
Reviewed Jul. 22, 2012

"Very good but carrot flavor was a little too strong. Next time I would add only 1-2 carrots."

MY REVIEW
Reviewed Jul. 9, 2012

"Added green and red pepper, then blended. Super super yummy. Worth the effort."

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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.