Blender Marinara Sauce For Your Freezer
- 3/4 cup chopped yellow or sweet onion
- 4 cups chopped vine-ripened fresh tomatoes or Roma tomatoes
- 1 teaspoon dried basil leaves (or 1/4 cup finely chopped fresh basil)
- 1 teaspoon dried oregano leaves
- 1/4 cup tomato paste
- 1 tablespoon olive oil
- 2 teaspoons minced or chopped garlic
- 1 1/2 teaspoons sugar (optional)
- 1/4 teaspoon salt (add more to taste optional
- 1/4 teaspoon black pepper (add more to taste
- Heat a large nonstick saucepan over medium heat and coat generously with olive oil or canola cooking spray. Sauté the onions and garlic in the saucepan, stirring frequently, until lightly browned (about 4 minutes). Set pan aside.
- In blender bowl, combine the tomatoes, basil, oregano, tomato paste, olive oil, garlic, sugar, salt, and pepper by pulsing briefly (there should still be small lumps from the tomatoes). Stir the onion/garlic mixture into the tomato mixture.
- Let the tomato sauce cool about 20-30 minutes, then pour it into a quart or gallon-size sealable plastic bag for the freezer (or a 1-quart plastic freezer container).
- When you are ready to serve the sauce, you can let it thaw in the microwave or overnight in the refrigerator; then place it in a medium, nonstick saucepan. Cook the sauce over low heat, uncovered, to blend the flavors (about 15 minutes). Serve with pasta, if desired!
Makes about 3 cups of sauce or 4 servings (if 3/4-cup each)
Per serving: 97 calories, 2.5 g protein, 13.5 g carbohydrate, 3.5 g fat, .5 g saturated fat, 0 mg cholesterol, 160 mg sodium. Calories from fat: 33 percent.
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