Wednesday, May 5, 2010

Marinara Sauce

Marinara Sauce

3 tbsp Extra Virgin Olive Oil
3 cloves garlic, grated or finely minced
1/2 onion
1 green pepper, finely diced
1 carrot, grated
2 tomatoes, diced
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
1 28 ounce can of crushed tomatoes
1/2 cup Chicken Stock
2 tbsp tomato paste
2 bay leaves
1/4 cup Romano cheese
1/4 cup Parmesan cheese
1/4 tsp red pepper flakes
1 tsp salt
1 tsp black pepper
1/4 cup granulated sugar *start with 2 tbsps, and go up depending on taste*
2 tsp dried oregano

In a skillet, heat olive oil over medium-high heat. Sautee garlic, onion, green pepper, zucchini and carrot. After 2-3 minutes, add in diced tomatoes and parsley. Next, add in crushed tomatoes, chicken stock, tomato paste, bay leaves, Parmesan, Romano, red pepper flakes, salt, pepper, sugar and oregano. Bring to low boil and then reduce heat and let simmer for about 1 hour. Using blender, puree to smooth consistency.

Recipe yields about 6 cups. Each 1/2 cup serving is 95 calories!


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