Fresh Tomato Marinara Sauce- canned
Nutritional Info
- Servings Per Recipe: 40
- Amount Per Serving
- Calories: 22.9
- Total Fat: 0.9 g
- Cholesterol: 0.0 mg
- Sodium: 59.2 mg
- Total Carbs: 3.8 g
- Dietary Fiber: 0.8 g
- Protein: 0.7 g
View full nutritional breakdown of Fresh Tomato Marinara Sauce- canned calories by ingredient
Number of Servings: 40
Ingredients
-
4 cloves garlic, minced
1 lg. onion, chopped
2 tbsp. oil
½ large bell pepper, dice fine
3 ½-4 lb very ripe tomatoes
1 large can tomato paste
1/2 tbsp. sugar
2 tsp. beef bouillon
1 TBS dry Italian seasoning
1 tsp. pepper
2 bay leaves
Salt to taste
1 tsp lemon juice
1/4 tsp red pepper flakes
1 tsp Worcestershire sauce
1 tsp red wine vinegar
1 bunch fresh parsley
Directions
In a large saucepan cook garlic,onion, and bell pepper in hot oil until tender.
Peel fresh tomatoes: Score tomatoes with an X using a sharp knife. Plunge tomatoes in boiling water 30 seconds. Immediately plunge in ice cold water, pull off skin.
Core tomatoes, dice. Add tomatoes, including juice and seeds, to onion/pepper mix. Using a stick blender or just using clean hands- blend or squish tomatoes until semi-smooth. You still want to be able to tell you've used fresh tomatoes so don't puree if using a stick blender.
Add remaining ingredients except parsley. Whisk together until uniform. Bring to a boil. Reduce heat, simmer on low for 1 1/4 hours.
Remove bay leaf. Taste for seasoning. Add chopped parsley.
Evenly distribute in sterile pint jars. Lid and ring. Process for 10 minutes. Cool. Tighten rings. Store in a cool, dark location until ready to use.
Makes 5 pints (2 cups each). 1 serving is 1/4 cup of sauce.
Number of Servings: 40
Recipe submitted by SparkPeople user RZIMMERLI.
Peel fresh tomatoes: Score tomatoes with an X using a sharp knife. Plunge tomatoes in boiling water 30 seconds. Immediately plunge in ice cold water, pull off skin.
Core tomatoes, dice. Add tomatoes, including juice and seeds, to onion/pepper mix. Using a stick blender or just using clean hands- blend or squish tomatoes until semi-smooth. You still want to be able to tell you've used fresh tomatoes so don't puree if using a stick blender.
Add remaining ingredients except parsley. Whisk together until uniform. Bring to a boil. Reduce heat, simmer on low for 1 1/4 hours.
Remove bay leaf. Taste for seasoning. Add chopped parsley.
Evenly distribute in sterile pint jars. Lid and ring. Process for 10 minutes. Cool. Tighten rings. Store in a cool, dark location until ready to use.
Makes 5 pints (2 cups each). 1 serving is 1/4 cup of sauce.
Number of Servings: 40
Recipe submitted by SparkPeople user RZIMMERLI.