Make it your own pasta night with Martha Stewart’s Basic Marinara Sauce.
A simple and classic marinara or pasta sauce recipe will save you so much time and money in the kitchen. With a few cans of tomatoes and a couple of other ingredients you can have an easy and delicious pasta night.
Everyday Food Magazine Reipes
This week’s recipe for my year of Martha Stewart Cooking Challenge comes from an old Everyday Food Magazine.
Everyday Food Magazine was one of my favorite sources of Martha Stewart’s recipes. I loved the magazine and was so sad when they quit publishing it.
Everyday Food Magazines Make It Your Own Pasta Sauce
This recipe for Martha Stewart’s basic marinara sauce comes from the December 2012 edition of Everyday Food Magazine.
They call it both a basic marinara and a make it your own red sauce.
A basic pasta sauce like this is great because you can make it so many different ways.
You can serve it meatless. You can add ground beef, turkey, or sausage to it. You can add bacon and parmesan for a nice change.
Add lots of mushrooms for a mushroom filled pasta sauce. Or make it our favorite way which is to add meatballs to it.
There are so many ways to change this recipe up for an easy pasta dinner. Your family will never know that they are eating the same basic sauce over and over.
What is in a basic marinara?
Martha Stewart’s basic marinara includes only a few ingredients that you probably have on hand. It is also a gluten free meal if you serve it over gluten free pasta.
- olive oil
- garlic
- onion
- salt
- pepper
- canned tomatoes
- pasta for serving
- if desired additional add-ins like meat, mushrooms, etc.
Martha Stewart's Basic Marinara
Martha Stewart's Basic Marinara sauce uses only a few basic ingredients. It is a quick and easy dinner that your family is sure to love.
Ingredients
- 1/4 cup olive oil
- 3 cloves garlic minced
- 1 onion, diced
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon pepper or to taste
- 28 ounce can tomatoes
Instructions
- Puree tomatoes in a blender or food processor. Set aside.
- In a saucepan heat oil. Add onion and garlic and cook, stirring occasionally, until onion is soft and lightly browned.
- Season with salt and pepper.
- Add tomatoes.
- Bring to a boil and then reduce heat to low. Simmer for 10 - 15 minutes or until sauce has thickened slightly.
- Serve over cooked pasta.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 165Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 494mgCarbohydrates: 10gFiber: 4gSugar: 6gProtein: 2g
Thank you. I’ve been trying to reduce sodium in my diet and have discovered that puréed canned tomatoes are very low sodium, whereas other canned tomatoes and almost all jarred spaghetti and marinara sauces are, like this one, 350-550 milligrams per half cup and sometimes higher. So if sodium matters, and to save a step, just use a 28 ounce can of puréed tomatoes! You can always add salt to taste.
Thank you! That is a great idea to reduce the sodium for those that need it.