Marinara Sauce

Janice Church modified from The Cancer Project newsletter March 31, 2008

I use this simple recipe to avoid the bottled sauces that generally contain oil.

Ingredients

  • 1 28-oz can tomato sauce, or 3 1/2 cups crushed tomatoes
  • 1-3 fresh tomatoes, if available, squeeze out most juice
  • 6 -12 fresh basil leaves, chopped or heaping 1-2 T dried
  • 1 t dried oregano
  • ¼ C onion, minced
  • 1-3 T fresh parsley or 1 –3 t dried parsley
  • 1-2 T fresh rosemary or 1 T dried rosemary
  • 2 garlic cloves, chopped, or 1 teaspoon crushed garlic
  • Prep Time: 
  • Up to 24 hoursTotal Time:
  • Yield: 4 servings
  • Nutrition Per Serving: 1/4 Cup
  • 143 calories
  • 2.5g fat
  • 21.9g carbs
  • 10.1g protein
  • 121mg sodium
  • 86mg calcium

1

Blend Ingredients

Combine all ingredients in food processor or blender and mix thoroughly, until creamy.

Ideas

Delicious spread for bread, pita bread, or crackers. For quesadillas, spread it on a tortilla, sprinkle with salsa and chopped onions, top with another tortilla, and heat briefly on both sides on an ungreased skillet.