Kristi's Marinara Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
7 large tomatoes, chopped6 cups cherry tomatoes puréed2 medium squash (optional) chopped in ¼" pieces2 containers baby portabella mushrooms sliced2 yellow onions1 large garlic, yes you need the whole thing ½ of it peeled whole cloves, the other half of the cloves peeled and sliced2 green peppers minced2 jalapeños deseeded and minced1 heart of celery chopped2 cups grated carrots2 6oz cans tomato pasteAnd 2 tablespoons divided eachFresh basil, oregano, thyme, rosemary, marjoram¼ cup olive oil½ cup red cooking wine
In a large heavy bottomed stock pot on medium high heat warm olive oil, once hot, sauté onions and green peppers. Now add carrots, celery and squash. Turn heat up a notch, cook a few more minutes. Add ½ cup red wine and bring to a boil lower heat a notch and add mushrooms and jalapeños stir well and cover, simmering for five minutes.
Now add all the tomatoes, large and cherry, as well as your garlic. Stir well lower heat to medium low, low and cover simmering for thirty minutes stirring occasionally.
After thirty minutes add 1 tablespoon of all the spices, save one tablespoon each for later. Mix ingredients well and if possible let simmer all day stirring every 15 minutes or so. The sauce can be placed in a crock pot and set all day as well. Before serving, canning, or freezing, I add the last bit of spices or season to taste.
Tips:
If your sauce doesn't seem thick enough add a ¼ cup of corn starch and mix well.
If you don't like a chunky sauce put sauce in a blender and purée half or all of the sauce.
This sauce taste amazing with Hot Italian sausage mixed in. Just take meat out of the casings and brown like you would ground beef, add right in the sauce or, top your pasta dish with it.
Number of Servings: 20
Recipe submitted by SparkPeople user MISS_KRISTI.
Now add all the tomatoes, large and cherry, as well as your garlic. Stir well lower heat to medium low, low and cover simmering for thirty minutes stirring occasionally.
After thirty minutes add 1 tablespoon of all the spices, save one tablespoon each for later. Mix ingredients well and if possible let simmer all day stirring every 15 minutes or so. The sauce can be placed in a crock pot and set all day as well. Before serving, canning, or freezing, I add the last bit of spices or season to taste.
Tips:
If your sauce doesn't seem thick enough add a ¼ cup of corn starch and mix well.
If you don't like a chunky sauce put sauce in a blender and purée half or all of the sauce.
This sauce taste amazing with Hot Italian sausage mixed in. Just take meat out of the casings and brown like you would ground beef, add right in the sauce or, top your pasta dish with it.
Number of Servings: 20
Recipe submitted by SparkPeople user MISS_KRISTI.
Nutritional Info Amount Per Serving
- Calories: 79.6
- Total Fat: 3.3 g
- Cholesterol: 0.0 mg
- Sodium: 147.5 mg
- Total Carbs: 11.6 g
- Dietary Fiber: 2.9 g
- Protein: 2.5 g
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