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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


  1. Immerse tomatoes, a few at a time, in boiling water and cover for about 1 minute.
  2. Lift them out with slotted spoon and plunge into cold water.
  3. Peel off skins and coarsely chop tomatoes to get 11-12 cups.
  4. In a 5-quart or larger kettle, cook garlic, onion, and carrots in oil over medium heat, stirring occasionally, until onions are translucent.
  5. Add tomatoes, basil, oregano, and pepper.
  6. 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.

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