Nutritional Info
- Servings Per Recipe: 15
- Amount Per Serving
- Calories: 64.3
- Total Fat: 1.7 g
- Cholesterol: 2.6 mg
- Sodium: 186.3 mg
- Total Carbs: 9.4 g
- Dietary Fiber: 2.0 g
- Protein: 3.3 g
View full nutritional breakdown of Lynn's Cheesy Marinara Sauce calories by ingredient
Lynn's Cheesy Marinara Sauce
Submitted by: EXENECIntroduction
My mom's ancient recipe, tweaked for weight loss, is meant to be simmered on the stove all day, or at least 3 hours. If you don't have the time for that, cut down on the water to 1/2-1 C and simmer for an hour. This makes a lot and freezes beautifully for use in lots of different recipes. My mom's ancient recipe, tweaked for weight loss, is meant to be simmered on the stove all day, or at least 3 hours. If you don't have the time for that, cut down on the water to 1/2-1 C and simmer for an hour. This makes a lot and freezes beautifully for use in lots of different recipes.Number of Servings: 15
Ingredients
-
2 med onions (1.5 C chopped)
4 cloves minced garlic
2 t EVOO
2 28-oz cans diced or crushed tomatoes, low sodium
1 6 oz can tomato paste
1/2-2 C water
1-2 t salt (to taste)
1/4 t pepper
1/2 t nutmeg
1/2 t allspice
1 T oregano
1 T basil
1 T ground fennel
1 packet of Splenda (or 1 T sugar)
1/2 C chopped parsley
1/2 C grated parmesan cheese (the good stuff in wedges)
Directions
Saute onions and garlic in olive oil til soft. Add tomatoes, paste and water. Simmer a minimum of 1 hour & add 1/2 cup water; 3-4 hours is better (+ 2 C water). Keep at a very low simmer, mostly covered but vented. The result should be very thick.
In the last 20 minutes of cooking, add S,P, spices, sugar/splenda, parsley and cheese. Stir frequently at first to prevent cheese from settling on bottom and burning.
If properly reduced, this should make approx 15 1/2-cup servings.
Number of Servings: 15
Recipe submitted by SparkPeople user EXENEC.
In the last 20 minutes of cooking, add S,P, spices, sugar/splenda, parsley and cheese. Stir frequently at first to prevent cheese from settling on bottom and burning.
If properly reduced, this should make approx 15 1/2-cup servings.
Number of Servings: 15
Recipe submitted by SparkPeople user EXENEC.
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