Marinara Sauce III

19 Reviews

Prep: 20 min
Cook: 3 hr
Ready In: 3 hr 20 min

“Here is a rich and hearty tomato sauce which does not need sugar or butter to cut the acidity from the tomato. Olive oil is optional for those watching their waistlines.” - by Iron Chef-Suzi Q

Directions

In a saucepan saute onion and garlic over medium-low heat until they start to become clear. Combine in a pot, diced tomatoes, carrots, celery, red bell pepper, mushrooms, oregano, parsley, basil and olive oil. Bring to boil and reduce heat to medium-low. Simmer for at least 1 hour, however, 3 hours of cooking develops better flavor and consistency.

Nutrition

Amount Per Serving (5 total)

Calories
259 cal
13%

Fat
22.7 g
35%

Carbs
10.5 g
3%

Based on a 2,000 calorie diet

Reviews (19)

Rate This Recipe

MOONSHY

Sep. 15, 2007

"I thought the flavor was great and had no consistency problems, even after 3 hours of simmering. For those that had liquid evaporate, did you simmer it covered? I recommend doing so and you probably w..." See moreon't have as many issues with evaporation."

BREEZYLOU

Feb. 2, 2004

"Awesome recipe. I let mine simmer about 4 hours. Did add some V8 occasionally throughout the cooking period as the liquid kept evaporating. Great flavor and texture. NOTE: Very oily as written. I decr..." See moreeased the olive oil by half."

MARKROULEAU

Oct. 19, 2003

"First, the flavor of this sauce is fantastic. However, after the first hour of simmering, all the liquid evaporated, and the sauce became more of a paste-- I kept adding wine to try to thin it out. ..." See moreThis recipe is a good base for a sauce, but not a good sauce by itself."

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