Marinara Sauce

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

1. Wash hands with soap and water.
2. Wash the vegetables.
3. Collect, dice, and measure all ingredients before starting to prepare the recipe.
4. Heat the oil in a large pot over medium heat.
5. Add the onion and garlic powder.
6. Cook for about 10 minutes or until the onion is clear.
7. Add the carrots and celery and cook for 5 minutes until slightly soft.
8. Add the tomatoes and Italian seasoning.
9. Stir until all ingredients are mixed together.
10. Taste, and add a little bit of salt and pepper if desired.
11. Turn the heat to medium-high and bring sauce to a boil.
12. Once boiling, reduce the heat to low.
13. Simmer uncovered for at least 30 minutes.
14. Stir in the spinach and cook for 2 minutes until spinach wilts.*.
15. Refrigerate leftovers within 2 hours.
16. Eat within 3 to 5 days. * For a smoother sauce, blend in a blender or food processor.

Nutrition per serving

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.