All-Purpose Marinara Sauce

All-Purpose Marinara Sauce

2 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    55 m
Ed Haley
Recipe by  Ed Haley

“I use this recipe for marinara sauce as a base for all my pasta dishes. You can use the sauce 'as is' for a meatless spaghetti sauce. Or you can add just about any meat or seafood to add variety to your meals. In addition, you can add kidney beans and your favorite ingredients to make a super chili. My kids eat this pasta sauce like no other. They are happy campers when the house is filled with the aroma as this sauce is cooking.”

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Ingredients

Adjust Servings

Original recipe yields 6 quarts

Directions

  1. Heat the olive oil in a large pot over medium heat, and cook the garlic until lightly browned. Drain excess oil. Mix in the whole tomatoes, diced tomatoes, green chiles, tomato paste, capers, green olives, parsley, portobello mushroom caps, horseradish, habanero sauce, and sugar. Season with Italian seasoning, oregano, and cumin. Cover, and bring to a boil. Reduce heat to low, and simmer 25 minutes.

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Reviews (2)

Rate This Recipe
MARFYC
30

MARFYC

This is a very chunky sauce. After adding the chopped green chiles and smelling the pot, I was a little wary, but it turned out great. I had it on homemade pizza, and when I was spreading it on the crust, again, I was a little wary about it being too chunky, but, again, it was great. I let it simmer longer than called for, and I think that helped break down the whole tomates. It has a great flavor and will be much better served plain on pasta than a regular sauce would be.

PARABIANS
12

PARABIANS

Horseradish makes this sauce. Pretty good!

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Nutrition

Amount Per Serving (48 total)

  • Calories
  • 41 cal
  • 2%
  • Fat
  • 1.7 g
  • 3%
  • Carbs
  • 6 g
  • 2%
  • Protein
  • 1.3 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 400 mg
  • 16%

Based on a 2,000 calorie diet

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