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Marinara Sauce III

Marinara Sauce III

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Iron Chef-Suzi Q

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.

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Original recipe yields 5 servings

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Nutrition

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  • Calories:
  • 259 kcal
  • 13%
  • Fat:
  • 22.7 g
  • 35%
  • Carbs:
  • 10.5g
  • 3%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 260 mg
  • 10%

Based on a 2,000 calorie diet

Directions

  1. 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.
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Reviews

MOONSHY
34
9/15/2007

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 won't have as many issues with evaporation.

BREEZYLOU
30
2/2/2004

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 decreased the olive oil by half.

MARKROULEAU
30
10/19/2003

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. This recipe is a good base for a sauce, but not a good sauce by itself.