My mother, who was Italian American, called marinara sauce “gravy.” She made this marinara sauce recipe in big batches several times a month, so it was a staple on our dinner table. A mouthwatering aroma filled the house each time she cooked it. —James Grimes, Frenchtown, New Jersey,
Ingredients
- 2 cans (28 ounces each) whole tomatoes
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 3 tablespoons extra virgin olive oil
- 1/4 cup chopped fresh basil
- 1-1/2 teaspoons dried oregano
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
image/svg+xml Text Ingredients View Recipe,
Directions
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Nutrition Facts
1/2 cup: 44 calories, 4g fat (1g saturated fat), 0 cholesterol, 178mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 0 protein.
