Marinara Sauce
This recipe makes 3 cup servings
Nutritional Info |
|
|---|---|
| Per 1/4 cup 50 mL : about | - |
| cal | 46 |
| pro | 1 g |
| total fat | 2 g |
| sat. fat | 0 |
| carb | 6 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 173 mg |
| % RDI: | - |
| calcium | 4 |
| iron | 10 |
| vit A | 2 |
| vit C | 30 |
| folate | 4 |
This smooth tomato sauce makes a simple accompaniment to ravioli or spaghetti, so it's always handy to have on hand. Or use it to make other quick meals, such as Scaloppine with Marinara Sauce or Mussels Marinara.
Ingredients
- 2 tbsp extra-virgin olive oil
- 4 cloves garlic
- 2 cans whole tomatoes
- 1 tbsp balsamic vinegar
- 1 Pinch salt
- 1 pinch granulated sugar
- 1 Pinch hot pepper flakes
- 10 fresh basil leaves
Preparation
Add tomatoes, mashing with potato masher. Stir in vinegar, salt, sugar, hot pepper flakes and basil. Return to heat and bring to boil; reduce heat, cover and simmer, stirring occasionally, for about 45 minutes or until thick enough to leave space after spoon is dragged through. Let cool.
In food processor or blender, pur?sauce. (Make-ahead: Refrigerate in airtight container for up to 3 days or freeze for up to 2 months.)
Source : Canadian Living Magazine: September 2007
- Keywords : Condiments/sauces; Make-Ahead; Tomatoes; Garlic; Olive oil; Simmer;









