Marinara

[SoCo4Fun]

Here is the marinara:

1 giant can of diced tomatoes (102oz)
6 Tablespoons butter
2 medium to large size onions
~12 cloves garlic
2 red bell peppers
various seasonings to taste (I use an italian seasoning blend from Costco)


Peel the onions and chop in half. Smash and chop the garlic. Dice the bell peppers. Throw everything including the entire can of tomatoes in a stock pot and bring to a boil. Lower the heat a bit and let it cook. Occasionally stir and smash the tomatoes. I use a potato masher to smash them but you can do it with a spoon against the side of the pot. I generally leave it on the stove to reduce for at least 4 hours since I like the consistency best after that much time but you don't have to let it go nearly that long. This should make roughly 12 cups of marinara.

MACROS PER 1 CUP:

CALS 124
FAT 5.5
CARB 17
PRO 2.8

I think this sauce tastes way better than the jarred stuff and has way less sugar. You can get away with less butter if you want.


I add lean ground turkey from Costco.

 

[Ashop]

Good recipe. Thanks for breaking down the macros too. Very helpful.

 

[BigChef]

Would be nice to add some seafood e.g Seafood Marinara

 

[ICU11b]

Drop the butter & replace w/ olive oil. Measure it(oil) up & pour into the pan. Chop(all same size) your garlic, onion & peps & throw in w/ the oil. When garlic & onion become translucent, then throw your crushed tomato's in. The longer it cooks, the more acidic it will taste. & where the hell is the fresh Basil...

 

[JMumf]

Butter?????

Here is the marinara:

1 giant can of diced tomatoes (102oz)
6 Tablespoons butter
2 medium to large size onions
~12 cloves garlic
2 red bell peppers
various seasonings to taste (I use an italian seasoning blend from Costco)


Peel the onions and chop in half. Smash and chop the garlic. Dice the bell peppers. Throw everything including the entire can of tomatoes in a stock pot and bring to a boil. Lower the heat a bit and let it cook. Occasionally stir and smash the tomatoes. I use a potato masher to smash them but you can do it with a spoon against the side of the pot. I generally leave it on the stove to reduce for at least 4 hours since I like the consistency best after that much time but you don't have to let it go nearly that long. This should make roughly 12 cups of marinara.

MACROS PER 1 CUP:

CALS 124
FAT 5.5
CARB 17
PRO 2.8

I think this sauce tastes way better than the jarred stuff and has way less sugar. You can get away with less butter if you want.


I add lean ground turkey from Costco.

Butter??????? My grandmother would be turning over in her grave right now. BigChef..............I'm interested to hear a recipe from you for some Sunday Gravy.

 

[BigChef]

Butter??????? My grandmother would be turning over in her grave right now. BigChef..............I'm interested to hear a recipe from you for some Sunday Gravy.

What's Sunday Gravy? I am from Australia not familiar with American food.

 

[SoCo4Fun]

This is just the base for the marinara...I add basil and a number of other things depending on what protein I'm adding or how I'm eating it...

 

[Lampkane]

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[JMumf]

What's Sunday Gravy? I am from Australia not familiar with American food.

Traditional Italian "Red Sauce." San Marzano tomato based typically........what do you guy's call it down there?????