Marinara Sauce

Name: Marinara Sauce
Yield: 16 Servings
Ingredients: 2 teaspoons vegetable oil (or cooking oil of choice); 2 onions, diced; 1/2 teaspoon garlic powder; 2 carrots, diced; 3/4 cup celery, diced; 4 cans (14.5 ounce) crushed tomatoes, low sodium; 1 tablespoon Italian seasoning; salt and pepper to taste; 2 cups raw spinach, roughly chopped

Canned tomatoes and fresh spinach come together beautifully in this quick and tasty marinara recipe.

Yield: 16 Servings
Serving size: 1/2 cup
Rating: 3.67 of 5 (3 ratings)

Food groups

Vegetables: 1/2 cups

Ingredients

2 teaspoons vegetable oil (or cooking oil of choice)
2 onions, diced
1/2 teaspoon garlic powder
2 carrots, diced
3/4 cup celery, diced
4 cans (14.5 ounce) crushed tomatoes, low sodium
1 tablespoon Italian seasoning
salt and pepper to taste
2 cups raw spinach, roughly chopped

Directions

* For a smoother sauce, blend in a blender or food processor.

Nutrition per serving

Nutrient	Amount
Total Calories	33.99
Total Fat	0.9 g
Saturated Fat	0.12 g
Monounsaturated Fat	0 g
Polyunsaturated Fat	0 g
Linoleic Acid	0 g
α-Linolenic Acid	0 g
Omega 3 - EPA	0 g
Omega 3 - DHA	0 g
Cholesterol	0 mg
Carbohydrates	6.3 g
Dietary Fiber	2.61 g
Total Sugars	3.84 g
Added Sugars included	0 g
Protein	1.22 g
Calcium	45 mg
Potassium	275 mg
Sodium	23.58 mg
Copper	0 mg
Iron	1 mg
Magnesium	16 mg
Phosphorus	28 mg
Selenium	1 mg
Zinc	0 mg
Vitamin A	89 mcg
Vitamin B6	0.2 mg
Vitamin B12	0 mcg
Vitamin C	15 mg
Vitamin D	0 mcg
Vitamin E	1 mg
Vitamin K	20 mcg
Folate	17 mcg
Thiamin	0.6 mg
Riboflavin	0.1 mg
Niacin	1 mg
Choline	10 mg

Notes

This recipe freezes well. Defrost in the refrigerator overnight, then reheat and eat!

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Source

Recipe by: Colorado State University Extension, Adapted from Easy Marinara Sauce

Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/marinara-sauce. Federal works are public domain in the United States.