My Marinara Sauce
June 19, 2012
Categories: Sauce, Tomato/Red Sauces, Tomato, Garlic, Peppers, Italian, Valentine's Day, Kosher, No Eggs, Vegan, Vegetarian, Wine, Canned Tomatoes, Vegetarian Dinner, Vegan Dinner, Italian Dinner, more
"I created this recipe when my kids wanted spaghetti and I didn't have any store bought jarred sauce. The funny, thing is, until I started really cooking, I never knew that parsley was nothing more than a garnish. LOL!"
- Serving Size: 1 (191 g)
- Calories 50.1
- Total Fat - 1 g
- Saturated Fat - 0.2 g
- Cholesterol - 1 mg
- Sodium - 81.9 mg
- Total Carbohydrate - 9.4 g
- Dietary Fiber - 2.6 g
- Sugars - 5 g
- Protein - 1.9 g
- Calcium - 29.3 mg
- Iron - 0.9 mg
- Vitamin C - 30.7 mg
- Thiamin - 0.1 mg
Step by Step Method
In a 3 quart Dutch oven add the olive oil and onions. Saute on medium low heat until tender about 4-5 minutes stirring frequently.
Add garlic and saute for an additional 1 minute stirring frequently (Do not let garlic burn).
Slice up bell peppers, add to mixture and saute an additional 4 minutes stirring frequently.
Add sherry, basil, oregano, parsley, Italian seasoning and mix with other ingredients.
Remove mixture and place in food processor or blender and blend until smooth and then place pureed mixture back into dutch oven.
Add crushed tomatoes and bay leaf. Add salt (optional). Bring to a low boil stirring frequently, then reduce to simmer.
Cover and cook for 45 min on low/simmer, stirring every 5 minutes (I set my timer).
Remove bay leaf before serving. Enjoy.
No special items needed.