A good Marinara Sauce is so versatile and should be a fridge staple. This simple recipe can be whipped up in 10 minutes!
Getting started
2
Wash and drain the tomatoes and fresh basil. Peel the onion and garlic.
3
Place most of the ingredients in a food processor and blend until smooth. You may need to dice the onion and mash the garlic before to make sure there are no large pieces left.
4
If you prefer a chunky texture, leave some tomatoes and basil aside, dice and add to the smooth sauce.
5
When done, place in an airtight container and store in the fridge for up to a week.
Annabelle's tips
6
This recipe makes about 300 g marinara sauce (18-20 tablespoons). I often make double or triple and freeze it in small containers.
Also, feel free to add some chilli if you like your Marina Sauce with a bit of kick.
Nutrition Facts
4 servings
Serving size
Amount per serving
Calories135
% Daily Value *
Total Fat42g54%
Saturated Fat 8g40%
Cholesterol0mg
Sodium597mg26%
Total Carbohydrate13g5%
Dietary Fiber 3.7g14%
Total Sugars 6.9g
Protein3.2g
Vitamin A 12mcg2%
Calcium 5mg1%
Iron 8mg45%
Potassium 580mg13%
Vitamin D 0mcg0%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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Ingredients
1cupcherry tomatoes
½cupfresh basil
2cloves garlic
1green onion
4tbsptomato purée, unsweetened
2tbspextra virgin olive oil
¼tsppink Himalayan saltor sea salt
freshly ground black pepper
Directions
What are we cooking today?
1
A good Marinara Sauce is so versatile and should be a fridge staple. This simple recipe can be whipped up in 10 minutes!
Getting started
2
Wash and drain the tomatoes and fresh basil. Peel the onion and garlic.
3
Place most of the ingredients in a food processor and blend until smooth. You may need to dice the onion and mash the garlic before to make sure there are no large pieces left.
4
If you prefer a chunky texture, leave some tomatoes and basil aside, dice and add to the smooth sauce.
5
When done, place in an airtight container and store in the fridge for up to a week.
Annabelle's tips
6
This recipe makes about 300 g marinara sauce (18-20 tablespoons). I often make double or triple and freeze it in small containers.
Also, feel free to add some chilli if you like your Marina Sauce with a bit of kick.
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