Fresh Marinara Sauce
Dinner, Sauces, Vegetarian, Low Phosphorus, High Potassium, Low Protein, Low Sodium
Based on 16 servings per recipe.
- 6 pounds or 15 medium ripe tomatoes
- 1 pot boiling water
- 6 garlic cloves, minced
- 2 large onions, chopped
- 3-4 large carrots, finely chopped
- 1/3 cup olive oil
- 2 tablespoons dry or 1/3 cup fresh basil, chopped
- 1 tablespoon dry or 3 tablespoon fresh oregano
- 1 teaspoon pepper
- Immerse tomatoes, a few at a time, in boiling water and cover for about 1 minute.
- Lift them out with slotted spoon and plunge into cold water.
- Peel off skins and coarsely chop tomatoes to get 11-12 cups.
- In a 5-quart or larger kettle, cook garlic, onion, and carrots in oil over medium heat, stirring occasionally, until onions are translucent.
- Add tomatoes, basil, oregano, and pepper.
- Bring to a boil, lower the heat and simmer rapidly, uncovered, stirring occasionally until sauce has thickened.
About This Recipe
Make your own marinara sauce from fresh ingredients to help control your sodium intake.