Big Pot Marinara Sauce Easy Peasy Recipes

EASY MARINARA SAUCE

Easy Marinara Sauce image

We built this recipe from a lot of trial and error and a little experimentation with the wine selection. It has a sweet flavor with just a little zing to keep things interesting. Great for all types of italian dishes. We even used it for Italian sausage bombers.

Provided by PAcklam

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato Marinara

Time 1h

Yield 16

Number Of Ingredients 15

Ingredients

3 tablespoons olive oil
1 Spanish onion, chopped
¼ green bell pepper, chopped
4 cloves garlic, finely chopped
2 tablespoons brown sugar
2 teaspoons Italian seasoning
2 teaspoons salt
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon ground black pepper
¼ teaspoon red pepper flakes
4 (14.5 ounce) cans diced tomatoes
1 (14 ounce) can tomato sauce
2 (6 ounce) cans tomato paste
1 cup white wine

Steps:

Heat olive oil in a large pot over medium heat; cook and stir onion, green bell pepper, and garlic until onion is translucent, 5 to 10 minutes. Add brown sugar, Italian seasoning, salt, oregano, basil, black pepper, and red pepper flakes; cook and stir until brown sugar dissolves and seasoning is fragrant, 1 to 2 minutes.
Stir tomatoes, tomato sauce, tomato paste, and white wine into the seasoned onion mixture; bring to a boil for 10 minutes. Reduce heat and simmer, stirring occasionally, until flavors have blended, at least 30 minutes.

Nutrition Facts : Calories 87.9 calories, Carbohydrate 12.8 g, Fat 2.9 g, Fiber 2.6 g, Protein 2.2 g, SaturatedFat 0.4 g, Sodium 735.6 mg, Sugar 8.1 g

BIG POT MARINARA SAUCE - EASY PEASY

Big Pot Marinara Sauce - Easy Peasy image

This is so good I refuse to buy marinara or spaghetti sauce from the jar now. I make this and freeze the leftovers and we get about 5-6 meals from each batch. My husband likes to pour this over baked chicken breasts and tops with provolone cheese. Its very versatile.

Provided by val rollheiser

Categories Pasta

Time 2h

Number Of Ingredients 12

Ingredients

9 lb tomatoes peeled, seeded, diced
1 c onion, diced
1 c carrot, finely chopped
1 1/4 c celery, finely chopped
1/4 c olive oil
3 tsp garlic, minced
1 tsp sugar
2 medium bay leaf
1 tsp basil, dried
1 tsp oregano, dried
1 tsp marjoram, dried
as needed pinch salt and pepper

Steps:

1. I make this during canning season so at this point I have already peeled seeded and chopped my tomatoes and they are cooking on med-low with the 2 bay leaves in large pot for about an hour to thicken them up. (I do leave some seeds in my marinara)In the winter I use 4 quarts of home canned tomatoes.
2. Chop up the onions, carrots and celery.
3. In a large skillet combine and cook onion, celery, and carrots in the olive oil until tender - about 20 minutes.
4. Add garlic and stir. Remove from heat.
5. Add celery, carrots and onion mixture to the pot of tomatoes. Cook for 10 minutes. Remove bay leaves.
6. I use a Immersion blender to puree the marinara right in the pot. We like ours with little veggies pieces but you could blend until smooth.
7. Add your oregano marjoram and basil to the pot and cook to your desired consistency.
8. Serve over hot pasta. This makes a big pot. I freeze the leftovers after the sauce has cooled. This recipe usually gets us 5 meals and we have a 4 people family.

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