Best Healthy Marinara Sauce Recipes

Marinara Sauce image

Provided by Ina Garten

Time 45m

Yield 6 servings

Number Of Ingredients 8

1 tablespoon good olive oil
1 cup chopped yellow onion (1 onion)
1 1/2 teaspoons minced garlic
1/2 cup good red wine, such as Chianti
1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped
1 tablespoon chopped fresh flat-leaf parsley
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

Heat the olive oil in a large (12-inch) skillet. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper. Cover, and simmer on the lowest heat for 15 minutes.

Healthy Marinara Sauce image

Provided by Dancer

Categories < 15 Mins

Yield 13 serving(s)

Number Of Ingredients 9

1 (28 ounce) can Italian plum tomatoes, peeled
2 teaspoons extra virgin olive oil
4 cloves garlic, minced
1 (6 ounce) can tomato paste
1 1/4 teaspoons oregano (or more, to taste)
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup fresh parsley, chopped
1 teaspoon cooking wine

Steps:

Puree tomatoes and tomato paste in a blender or food processor.
In a medium saucepan, heat oil briefly, and add garlic. Saute 15 seconds, being careful not to let it brown.
Add pureed tomatoes, oregano, salt, pepper, and wine. Bring sauce to a boil, reduce heat, and simmer for 20 minutes.
Remove from heat and stir in parsley.
Makes 13 servings

Nutrition Facts : Calories 30.4, Fat 0.9, SaturatedFat 0.1, Sodium 153, Carbohydrate 5.3, Fiber 1.4, Sugar 3.2, Protein 1.2

Marinara Sauce image

Provided by Giada De Laurentiis

Time 1h20m

Yield 2 quarts

Number Of Ingredients 9

1/2 cup extra-virgin olive oil
2 small onions, finely chopped
2 garlic cloves, finely chopped
2 stalks celery, finely chopped
2 carrots, peeled and finely chopped
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves

Steps:

In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)