Marinara prima vera
Nutritional Info
- Servings Per Recipe: 15
- Amount Per Serving
- Calories: 45.1
- Total Fat: 2.1 g
- Cholesterol: 0.0 mg
- Sodium: 20.7 mg
- Total Carbs: 6.4 g
- Dietary Fiber: 1.5 g
- Protein: 1.2 g
View full nutritional breakdown of Marinara prima vera calories by ingredient
Introduction
Sort of a cross between a straight marinara and a prima vera sauce, this recipe skips the wine from the prima vera.Note there is some overlap to prep and cooking, so the prep time may be somewhat shorter than you might need, depending upon how you cook this sauce (see the Cooking Instructions for more info). Sort of a cross between a straight marinara and a prima vera sauce, this recipe skips the wine from the prima vera.
Note there is some overlap to prep and cooking, so the prep time may be somewhat shorter than you might need, depending upon how you cook this sauce (see the Cooking Instructions for more info).
Number of Servings: 15
Ingredients
-
2 pounds red, ripe tomatoes, seeded
1-1/2 cups low-sodium vegetable juice
1 TBSP Italian seasoning
1 medium zucchini, sliced, each slice quartered
1 medium yellow summer squash, sliced, each slice quartered
1 medium green bell pepper, seeded and cut into strips
2 TBSP olive oil
1 medium red onion, chopped
3 cloves garlic
Tips
Serve with your favorite pasta. I've started getting away from white, durum wheat pasta to quinoa or other non-wheat pastas. Using quinoa makes the meal gluten-free, too, without losing any flavor.
This works well in a crock pot. Should you do this, place the tomatoes and vegetable juice in the crockpot on High while you prepare the rest of the ingredients. When you add the other ingredients, turn the crock pot down to Low and cook for 4 hours, but if you leave it in for up to 8 hours that's fine.
Sauce may be frozen for later, and may be reheated at any time.
Directions
Chop the onions as you see fit (large pieces are fine).
In a large, 6-quart saucepan, heat the olive oil on medium heat, then add the onion and garlic. Saute enough to soften the onion, 2 - 3 minutes. If it goes translucent that's far enough, or you can stop earlier per your taste. Turn the heat down to low and add the vegetable juice.
Slice and seed the tomatoes, removing the "stem" portion from the top. Add the tomatoes as you chop them, plus the Italian seasoning, to the simmering onions, garlic, and vegetable juice.
Seed the bell peppers and remove the ribs, then cut into thick slices (1/4 inch or thicker), then chop the slices. As you finish chopping them, toss them into the sauce.
Slice the squash into 1/4 inch slices, then quarter those slices. As you finish slicing them, toss them into the sauce.
By this point the sauce should be near boiling, and the tomatoes pretty well softened and broken up. Simmer for about half an hour.
Taste the sauce. If it's too acid for your taste, add one small, shredded carrot. If it needs garlic or more seasoning, add it now.
Serving Size: Makes about 15, 1/2 cup servings
Number of Servings: 15
Recipe submitted by SparkPeople user DANJODEA.
In a large, 6-quart saucepan, heat the olive oil on medium heat, then add the onion and garlic. Saute enough to soften the onion, 2 - 3 minutes. If it goes translucent that's far enough, or you can stop earlier per your taste. Turn the heat down to low and add the vegetable juice.
Slice and seed the tomatoes, removing the "stem" portion from the top. Add the tomatoes as you chop them, plus the Italian seasoning, to the simmering onions, garlic, and vegetable juice.
Seed the bell peppers and remove the ribs, then cut into thick slices (1/4 inch or thicker), then chop the slices. As you finish chopping them, toss them into the sauce.
Slice the squash into 1/4 inch slices, then quarter those slices. As you finish slicing them, toss them into the sauce.
By this point the sauce should be near boiling, and the tomatoes pretty well softened and broken up. Simmer for about half an hour.
Taste the sauce. If it's too acid for your taste, add one small, shredded carrot. If it needs garlic or more seasoning, add it now.
Serving Size: Makes about 15, 1/2 cup servings
Number of Servings: 15
Recipe submitted by SparkPeople user DANJODEA.