Fresh Tomato Marinara Sauce | Midwest Living
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Fresh Tomato Marinara Sauce

Fresh Tomato Marinara Sauce

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  • Makes: 6 servings
  • Yield: 3 cups sauce
  • Hands On 30 mins
  • Total Time 50 mins

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Think beyond spaghetti with this weeknight-easy fresh marinara. The sauce (and its variations) is delicious served over ravioli or polenta or spooned on bread and baked with cheese for a pizzalike appetizer.

Ingredients

  • 1 tablespoon olive oil
  • 1/3 cup finely chopped onion
  • 4 cloves garlic, minced
  • 2 pounds fresh roma tomatoes, peeled, seeded, and chopped* (about 3 cups)
  • 1/2 cup dry red wine, pomegranate juice or cranberry juice
  • 1 -2 teaspoons balsamic vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup snipped fresh basil

Directions

  1. In a large saucepan, heat oil over medium heat. Add onion and garlic; cook for 3 to 5 minutes or until onion is tender, stirring occasionally.
  2. Stir in tomatoes, wine, vinegar, salt and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 20 to 25 minutes or until sauce is slightly thickened, stirring occasionally. Stir in basil.

Tip

  • *Tip: If nice fresh roma tomatoes are not available, substitute two 28-ounce cans whole peeled roma tomatoes, drained and chopped (should be about 3 cups). Reduce the salt to 1/4 teaspoon.

Tip

  • *Tip To peel and seed tomatoes: Cut a shallow X on the base of each tomato. Using a slotted spoon, dip tomatoes into boiling water for 15 seconds, then transfer to cold water. When cooled slightly, use a paring knife to gently pull off the skin. To remove the seeds, cut the tomato in half and scoop or squeeze out the seeds.

Variation

  • Ratatouille-Style Tomato Sauce In Step 1, cook 2 cups chopped eggplant and 1/2 cup chopped yellow sweet pepper with the onion and garlic until tender. In Step 2, add 1 1/2 cups chopped zucchini with the tomatoes. Increase the balsamic vinegar to 1 tablespoon and the salt to 3/4 teaspoon.
  • Ratatouille-Style Tomato Sauce Nutrition analysis per serving: 87 calories, 2 g protein, 11 g carbohydrate, 3 g total fat (0 g sat. fat), 0 mg cholesterol, 3 g fiber, 7 g total sugar, 38 Vitamin A, 74% Vitamin C, 303 mg sodium, 4% calcium, 5% iron

Variation

  • Savory Green Bean In Step 2, add 3 cups chopped fresh green beans and 2 teaspoons minced fresh rosemary with the tomatoes. Simmer until green beans are desired tenderness. Omit basil.
  • Savory Green Bean Nutrition analysis per serving: 86 calories, 2 g protein, 11 g carbohydrate, 3 g total fat (0 g sat. fat), 0 mg cholesterol, 3 g fiber, 6 g total sugar, 31% Vitamin A, 45%Vitamin C, 206 mg sodium, 4% calcium, 6% iron

Variation

  • Creamy Marinara: Prepare as directed, except in Step 2, stir in 3/4 cup whipping cream with the basil.
  • Creamy Marinara: Nutrition analysis per serving: 173 calories, 2 g protein, 8 g carbohydrate, 14 g total fat (7 g sat. fat), 41 mg cholesterol, 2 g fiber, 5 g total sugar, 34% Vitamin A, 35% Vitamin C, 214 mg sodium, 5% calcium, 4% iron

Variation

  • Sausage and Mushroom Tomato Sauce In Step 1, add 1/2 pound Italian sausage (remove casings if present) and 1 cup sliced mushrooms with the onion and garlic. Cook until sausage is browned and onions are tender. At the end, if desired, stir in 1/4 cup sliced pimiento-stuffed green olives.
  • Sausage and Mushroom Tomato Sauce Nutrition analysis per serving: 212 calories, 8 g protein, 9 g carbohydrate, 15 g total fat (5 g sat. fat), 29 mg cholesterol, 2 g fiber, 4 g total sugar, 27% Vitamin A, 36% Vitamin C, 575 mg sodium, 4% calcium, 7% iron

Nutrition Facts

(Fresh Tomato Marinara Sauce)

Servings Per Recipe 6, sodium (mg) 202, Potassium (mg) 385, sugar (g) 4, calcium (mg) 28, pro. (g) 2, iron (mg) 1, cal. (kcal) 69, vit. A (IU) 1334, Fat, total (g) 3, vit. C (mg) 21, chol. (mg) 0, Thiamin (mg) 0, sat. fat (g) 0, Riboflavin (mg) 0, carb. (g) 8, Niacin (mg) 1, Monounsaturated fat (g) 2, Pyridoxine (Vit. B6) (mg) 0, Polyunsaturated fat (g) 0, Folate (µg) 25, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, fiber (g) 2

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