Big-Batch Marinara Sauce

Name: Big-Batch Marinara Sauce
Prep time: 25 min
Cook time: 2 h 15 min
Total time: 2 h 40 min
Yield: 6 quarts.
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

TOTAL TIME: Prep: 25 min. Cook: 2-1/4 hours YIELD: 6 quarts.

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

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 it reaches desired consistency, stirring occasionally.
2. Serve over spaghetti.

Nutrition 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.

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