Ingredients and Weight:
- 28 ounces whole peeled tomatoes (canned)
- 12 ounces tomato paste
- 1/2 cup chopped yellow onion
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup extra virgin olive oil
- Salt and black pepper to taste
Preparation Time:
15 minutes
Cooking Time:
45-60 minutes
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the onion and cook until softened, about 5 minutes.
- Add the garlic and cook for 1 more minute.
- Stir in the tomato paste and cook for 2-3 minutes, until it darkens slightly.
- Add the tomatoes, oregano, basil, thyme, and red pepper flakes (if using). Season with salt and pepper to taste.
- Bring to a simmer and cook for 45-60 minutes, or until the sauce has thickened.
Nutritional Information (for 1 cup):
- Calories: 220
- Fat: 13g (mostly from olive oil)
- Carbohydrates: 24g (mostly from tomatoes)
- Protein: 5g
- Fiber: 3g
- Vitamins: Vitamin A, Vitamin C, Vitamin K
- Minerals: Potassium, Calcium
Dish Characteristics:
- Rich, flavorful, and savory
- Versatile sauce that can be used with pasta, meat, or vegetables
- Relatively easy to make with minimal ingredients
User Comments:
- "This is the best marinara I've ever had. It's so full of flavor and perfect for any occasion."
- "I love that this recipe is so simple to make. I always have it on hand in my freezer."
- "This sauce is a lifesaver on busy weeknights. I just heat it up and serve it with my favorite pasta."
Special Precautions and Tips:
- If you don't have whole peeled tomatoes, you can use crushed tomatoes or diced tomatoes.
- If you want a spicier sauce, add more red pepper flakes to taste.
- To make a vegan marinara, use olive oil instead of butter and omit the Parmesan cheese.
- Marinara sauce can be stored in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
