Marinara Sauce III

Marinara Sauce III

19 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    3 h
  • Ready In

    3 h 20 m
Iron Chef-Suzi Q
Recipe by  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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Ingredients

Adjust Servings

Original recipe yields 5 servings

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 (19)

Rate This Recipe
MOONSHY
33

MOONSHY

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

BREEZYLOU

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

MARKROULEAU

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.

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Nutrition

Amount Per Serving (5 total)

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

Based on a 2,000 calorie diet

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