Tomato Marinara

Tomato Marinara

Tomato Marinara

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Diet
Gluten free
vegan
Servings4
Yield4 1/2 cups
Calories75
Prep Time20 mins
Cook Time10 mins
Total Time1 hr 20 mins

EQUIPMENT SUGGESTIONS

3 quart Instant Pot
Immersion blender
sieve (optional)

Ingredients
 

  • 1 tablespoon olive oil, extra virgin
  • ½ large yellow onion, diced
  • ¼ cup carrot, grated
  • 1 large clove garlic, minced
  • ¼ cup green bell pepper, chopped
  • 3 cremini mushrooms, sliced
  • 1 teaspoons dried basil
  • 2 teaspoons dried oregano
  • ½ teaspoon dried thyme
  • 1 teaspoon salt
  • ¼ teaspoon dried red pepper
  • 2 tablespoons tomato paste
  • ¼ cup red wine , chianti is preference
  • 28 ounces canned whole peeled tomatoes, such as San Marzano or Mutti
  • 8 ounces tomato Sauce, such as Muir Glen or Red Pack
  • ¼ cup water
  • 1 bay leaf

Instructions
 

Instant Pot Users
  • Set Instant Pot to normal sauté and add olive oil. When oil is hot, add onion, pepper, carrot, mushroom and salt. Cook several minutes until softened.
    1 tablespoon olive oil
    1/2 large yellow onion
    1/4 cup carrot
    1/4 cup green bell pepper
    3 cremini mushrooms
    1 teaspoon salt
  • Add garlic and spices (except bay leaves). Cook 1 min or until spices are fragrant.
    1 large clove garlic
    1 teaspoons dried basil
    2 teaspoons dried oregano
    1/2 teaspoon dried thyme
    1/4 teaspoon dried red pepper
  • Mix in tomato paste then add wine. Hit cancel on Instant Pot. Stir as wine reduces–1 minute.
    2 tablespoons tomato paste
    1/4 cup red wine
  • Add the tomatoes with juices, tomato sauce and "rinse" cans with 1/4 cup water then add to pot. Drop in bay leaf and set the pressure cooker to 5 min. Allow for a slow release (20 minutes).
    28 ounces canned whole peeled tomatoes
    8 ounces tomato Sauce
    1/4 cup water
  • Pull bay leaf and use an immersion blender or stand up blender to puree the marinara. For a smooth texture, run through a sieve; otherwise, enjoy the blended texture. Can be frozen in sealed freezer bag for 2 months.
Stove top Users
  • Add olive oil to a 3 quart pot over medium heat. When oil is hot, add onion, carrot, pepper and mushroom. Add salt and cook 4-5 minutes until softened.
    1 tablespoon olive oil
    1/2 large yellow onion
    1/4 cup carrot
    1/4 cup green bell pepper
    3 cremini mushrooms
    1 teaspoon salt
  • Add garlic and spices (except bay leaf). Cook 1 min or until spices are fragrant.
    1 large clove garlic
    1 teaspoons dried basil
    2 teaspoons dried oregano
    1/2 teaspoon dried thyme
    1/4 teaspoon dried red pepper
  • Mix in tomato paste then add wine and continue to cook until most of the wine is reduced (a minute or two). Turn heat to high.
    2 tablespoons tomato paste
    1/4 cup red wine
  • Add the tomatoes with juices, tomato sauce and "rinse" cans with the 1/4 cup water then add to pot. Drop in bay leaf and bring all to a boil then reduce to simmer. Cook 30 minutes covered.
    28 ounces canned whole peeled tomatoes
    8 ounces tomato Sauce
    1/4 cup water
  • Pull bay leaf and use an immersion blender or stand up blender to puree the marinara. If you want a smooth texture, run through a sieve; otherwise, enjoy the blended texture. Don't need now? Can be frozen in sealed freezer bag for 2 months.

MY NOTES

NUTRITION

Serving: 1cup | Calories: 75kcal | Carbohydrates: 11g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Sodium: 729mg | Potassium: 578mg | Fiber: 3g | Sugar: 6g | Vitamin A: 444IU | Vitamin C: 21mg | Calcium: 58mg | Iron: 2mg
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