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 to 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 is very thick.
About This Recipe
Make your own marinara sauce from fresh ingredients to help control your sodium intake.