Recipe Card
Marinara Sauce
Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
10 minutes
Ingredients
- 800g (28oz) ripe fresh tomatoes, peeled and chopped
- 1 onion, finely chopped
- 1 small carrot, finely chopped
- 2 cloves of garlic, crushed
- 1 tablespoon of extra virgin olive oil
- 2 tablespoons of tomato paste
- 1 cup (240ml) of chicken broth fat free
- 1 tablespoon of balsamic vinegar
- chopped fresh basil and Italian parsley
- salt and black pepper
Instructions
- Add the olive oil to a pan over a medium heat.
- Add the onion, carrot and garlic and saute for about 5 mins.
- Add the tomatoes and continue to saute until the tomatoes start to break down
- Add the tomato paste, balsamic vinegar and stock and bring to a boil.
- Reduce heat and simmer until stock reduces down - approx 20-30 mins
- Roughly blend with a stick blender, add freshly chopped basil and parsley and season to taste with salt and black pepper.
- Can be use straight away on pasta or veggies noodles or placed in a lidded jar in the fridge.
- This can also be frozen.
Notes
TIP: Peel tomatoes with a serrated peeler, or score and blanch in hot water
Nutrition Information
Yield 1 Serving Size ENTIRE RECIPEAmount Per Serving Calories 404Total Fat 16gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 13gCholesterol 5mgSodium 1032mgCarbohydrates 60gFiber 16gSugar 35gProtein 14g
Nutritional information and valuesetc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.
Below is the approx. nutritional information (using calorie count recipe analysis)
|
Approx. NUTRITIONAL INFORMATION |
|
|
for entire jar |
|
|
Calories |
278 |
|
Fat |
14.7g |
|
Saturated Fat |
2.2g |
|
Total Carbohydrate |
32.3g |
|
Dietary Fibre |
6.5g |
|
Sugars |
17.2g |
|
Protein |
5.9g |
Mardie says
Thanks again Siobhan, this is my go to recipe for a Marinara Sauce. We had a glut of Tomatoes which I froze knowing they would get used for this sauce.
Mxx