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3 PINES MARINARA SAUCE
This by far the best marinara sauce I've ever made. It's my own creation which is a result of studying, trying and tinkering with many person's recipes and methods. The latest update to this recipe was in February of '08. The best features (besides the flavors) are the low-fat, low-sugar, low cal nature of it. I try to keep containers of this sauce in my freezer at all times. Terrific to use in a pinch for time! ENJOY!

2 cans whole peeled San Marzano tomatoes (28-oz.) -- with juice or puree
1 medium onion
1 medium carrot
6 cloves garlic
1/2 tablespoons extra virgin olive oil
Kosher salt and fresh ground black pepper
Pinch red pepper flakes
1 can tomato paste (6-oz)
1/4 cup dry red wine
1 tablespoon dried oregano -- crushed
1 teaspoon dried basil -- crushed
1 can tomato sauce (15 oz.)
1/2 tablespoon sugar -- or to taste
3 tablespoons finely grated Parmesan cheese
12 leaves fresh basil -- chopped

PREPARE THE TOMATOES FIRST:
Empty the contents of cans of the tomatoes with their juice or puree into a very large bowl. Using your hands, crush the tomatoes until they resemble pieces of coarsely diced tomatoes. Set aside.

SAUCE:
Coarsely cut up the onion, carrots and garlic and process together in a food processor until very finely chopped. Place the oil into a cold Dutch oven or a large saucepan. Add oil, onion, carrots and garlic to the pot and turn heat fo medium. Season lightly with a little salt, pepper and red pepper flakes. Saute and stir 5-7 minutes or until vegetables and very soft but not browned.

Remove the pan from the heat and stir in the oregano and basil. Add the tomato paste and mix until well-incorporated. Add wine and mix again until thoroughly incorporated. Replace the pan over medium heat and add the crushed tomatoes with their juice or puree and the can of tomato sauce. Mix well and bring the mixture gently to a simmer, stir in the sugar, reduce heat to low and simmer partially covered for about 1 hour, stirring occasionally.

At this point, if using meatballs or cooked Italian sausage, add them now. Stir in the Parmesan cheese and the chopped fresh basil; simmer uncovered an additional 15-30 minutes, stirring occasionally. Taste and adjust seasoning.

Use immediately on any pasta, or store in sealable containers in the freezer up to 3 months.

Serving 1/4 cup = Calories 35; Sugar1.5g; Carbohudrates Total 3.5g; Fat 4g; Sodium 140mg; Cholesterol 0g; Protein 2g; Fiber 2g

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Copyright 2009 Carol Stevens, Shaboom's Kitchen, All Rights Reserved