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Shih-Shih Chen: "Easy to make but versatile. I used some to make q…" Read More
13Ingredients
105Minutes
150Calories
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Ingredients
US|METRIC
7 SERVINGS
- 2 Tbsp. extra-virgin olive oil
- 1 onion (small, chopped)
- 2 cloves garlic (chopped)
- 1 stalk celery (chopped)
- 1 carrot (chopped)
- 1/2 tsp. salt
- 1/2 tsp. ground black pepper (freshly)
- 56 oz. crushed tomatoes (each cans)
- 1/2 Tbsp. dried basil
- 1/2 Tbsp. dried oregano
- 2 bay leaves (dried)
- 1 Tbsp. brown sugar
- 2 Tbsp. butter (optional but delicious)
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Directions
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NutritionView More
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150Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories150Calories from Fat60 |
% DAILY VALUE |
Total Fat7g11% |
Saturated Fat2.5g13% |
Trans Fat |
Cholesterol10mg3% |
Sodium500mg21% |
Potassium740mg21% |
Protein5g |
Calories from Fat60 |
% DAILY VALUE |
Total Carbohydrate20g7% |
Dietary Fiber5g20% |
Sugars2g |
Vitamin A60% |
Vitamin C40% |
Calcium10% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(8)
Shih-Shih Chen 4 years ago
Easy to make but versatile. I used some to make quick bolognese and froze then rest. I will use it with Italian meatballs next time! Thanks for sharing this recipe.
Paulie 5 years ago
I made a couple of minor changes: used 20 fresh whole Roma tomatoes that I had prev frozen before they went bad on me (instead of canned), I doubled the oregano and basil, and I added fresh basil coarsely chopped.
To each his own I guess, and this recipe was an excellent place to use! I did this word by word last year, and it was a hit! Now I just make adjustments along the way to suit the day!!! 😉
Christina 5 years ago
Second time i made this sauce, very versatile. i added jalepeno and mushroom for a little variety. i like my sauce on the chunky side so i did not use the blender.
Shalina S. 6 years ago
This marinara is so good. my whole family loves it and devours it like candy but of course its not😉
Linda S. 8 years ago
This marinara sauce is fantastic. It's as good as anything you'd get in a good Italian restaurant. I made it for chicken Parmesan. It truly beats any bottled marinara or even spiced up crushed tomatoes. Next time I plan to double the recipe and freeze half.