Marinara Sauce

Author: Canadian Living

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.

  • Portion size 750 servings
  • Credits : Canadian Living Magazine: September 2007

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 4 cloves garlic
  • 2 cans whole tomatoes
  • 1 tablespoon balsamic vinegar
  • 1 pinch salt
  • 1 pinch granulated sugar
  • 1 pinch hot pepper flakes
  • 10 fresh basil leaves

Method

In saucepan, heat oil over medium heat; fry garlic, turning, until golden, about 3 minutes. Remove pan from heat.

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.)

Nutritional facts Per 1/4 cup 50 mL : about

  • Sodium 173 mg
  • Protein 1 g
  • Calories 46.0
  • Total fat 2 g
  • Cholesterol 0 mg
  • Saturated fat trace
  • Total carbohydrate 6 g

%RDI

  • Iron 10.0
  • Fibre 0.0
  • Folate 4.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 2.0
  • Vitamin C 30.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Marinara Sauce

Login