Marinara Sauce

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Smartpoints value per serving
Total Time
38 min
Prep
8 min
Cook
30 min
Serves
8
Difficulty
Easy
WW veterans from the sixties will be glad to know they no longer need to boil down tomato juice to make marinara sauce.

Ingredients

canned tomatoes

28 oz, whole, plum

olive oil

1 tsp

uncooked onion(s)

¼ medium, finely chopped

garlic clove(s)

2 medium clove(s), minced

sugar

1 tsp

table salt

½ tsp

black pepper

¼ tsp, freshly ground

basil

2 Tbsp, chopped

Instructions

  1. Pulse the tomatoes in a food processor or blender until coarsely chopped; set aside.
  2. Heat a medium soup pot or Dutch oven. Swirl in the oil, then add the onion. Sauté until translucent, about 3 minutes. Add the garlic, and sauté until just fragrant, 30 seconds more.
  3. Stir in the tomatoes, sugar, salt, and pepper; bring to a boil. Reduce the heat to low and simmer until thickened, at least 20 minutes and up to 1 hour. Stir in the basil during the last 5 minutes of cooking time. Yields 1/2 cup per serving.

Notes

This recipe is quick and versatile — and can be easily doubled if you’d like to keep some extra in the freezer.

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