slow roasted marinara sauce

Slow roasted marinara sauce could be just the gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe you've been looking for. This sauce has 144 calories, 5g of protein, and 3g of fat per serving. This recipe serves 4 and costs $1.4 per serving. 45 people have made this recipe and would make it again. From preparation to the plate, this recipe takes around 40 minutes. Head to the store and pick up basil leaves, canned tomatoes, red wine, and a few other things to make it today. It is brought to you by Jelly Toast Blog. All things considered, we decided this recipe deserves a spoonacular score of 89%. This score is super. Slow-Roasted Tomato Marinara, Slow Cooker Marinara Sauce, and Slow Cooker Marinara Sauce are very similar to this recipe.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 30 minutes

 

Ingredients:

5-6 fresh basil leaves, whole

1 28 oz can whole tomatoes in purée

2 teaspoon extra virgin olive oil

1 tsp dried oregano

1/4 cup red wine

7 cloves of roasted garlic (or 4 cloves fresh) minced

Salt and pepper

15 slow roasted tomato halves, skins removed

2 small yellow onions, diced

Equipment:

immersion blender

wooden spoon

Cooking instruction summary:

Directions:In a large saucepan or dutch oven, heat olive oil over medium heat. Sautéed onions and garlic about 5 minutes or until soft and beginning to caramelize.Add tomatoes, purée and roasted tomatoes; stirring and breaking up with a wooden spoon. Bring to a simmer and allow to cook for about 5 minutes.Stir in oregano, basil, salt, pepper and wine. Lower heat and simmer for 15 minutes or until sauce is slightly reduced.Blend with an immersion blender to achieve the desired consistency. I like a chunky-ish sauce, so left mine with a bit of chunk in it.Sauce can be kept in air tight containers in the refrigerator for up to 4 days.

 

Step by step:


1. Add tomatoes, purée and roasted tomatoes; stirring and breaking up with a wooden spoon. Bring to a simmer and allow to cook for about 5 minutes.Stir in oregano, basil, salt, pepper and wine. Lower heat and simmer for 15 minutes or until sauce is slightly reduced.Blend with an immersion blender to achieve the desired consistency. I like a chunky-ish sauce, so left mine with a bit of chunk in it.Sauce can be kept in air tight containers in the refrigerator for up to 4 days.


Nutrition Information:

Quickview
135k Calories
5g Protein
2g Total Fat
24g Carbs
27% Health Score
Limit These
Calories
135k
7%

Fat
2g
4%

  Saturated Fat
0.41g
3%

Carbohydrates
24g
8%

  Sugar
13g
15%

Cholesterol
0.0mg
0%

Sodium
477mg
21%

Alcohol
1g
9%

Get Enough Of These
Protein
5g
10%

Manganese
0.67mg
34%

Vitamin C
25mg
31%

Potassium
934mg
27%

Copper
0.5mg
25%

Vitamin B6
0.44mg
22%

Fiber
5g
22%

Iron
3mg
20%

Vitamin E
2mg
19%

Vitamin K
18µg
18%

Vitamin B3
3mg
16%

Magnesium
61mg
15%

Vitamin B1
0.22mg
14%

Phosphorus
112mg
11%

Vitamin A
524IU
10%

Calcium
99mg
10%

Folate
38µg
10%

Vitamin B2
0.16mg
10%

Vitamin B5
0.79mg
8%

Zinc
0.84mg
6%

Selenium
2µg
4%

covered percent of daily need
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