Quick and Easy Homemade Marinara Sauce
Serves about 8. (1/2 cup serving size)
Prep time: 10 minutes
Cook time: About 35 minutes
Ingredients:
- 5 tablespoons extra virgin olive oil, divided
- 14.5 ounce can stewed tomatoes
- 14.5 ounce can fire roasted tomatoes
- 6 ounce can of tomato paste
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh parsley
- 1 teaspoon oregano
- 1/3 cup diced yellow onion
- 3 tablespoons chopped leeks
- 1/2 cup + 2 tablespoons chopped carrots
- 2 cloves garlic, minced
- 1/3 cup dry red wine
- Salt and pepper to taste
Directions:
- In a large dutch oven over medium heat, warm up the 4 tablespoons of olive oil. Add the onions and leeks, cook about 2 minutes, or until they start to soften. Add garlic and carrots. Heat vegetables for about 5 – 6 minutes, stirring occasionally, until soft and fragrant. Stir in the canned tomatoes, tomato paste, basil, parsley, oregano and salt and pepper. Mix to combine. Add in the red wine.
- Reduce heat to low and cover. Pour in remaining olive oil. Let sauce simmer, stirring occasionally, for about 20 – 30 minutes. Working in batches, carefully pour the sauce into a blender (or use a hand blender) and puree until smooth.
- Serve immediately or store in sterilized jars for up to a month.
Nutritional information per serving (about 1/2 cup):
Calories: 135
Fat: 6 grams
Carbohydrates: 14 grams
Fiber: >1 gram
Protein: 2.5 grams
Weight Watchers points: 3