The convenience of store-bought marinara sauce is pretty hard to beat. But our antioxidant-rich marinara sauce tops anything in a jar.
The convenience of marinara sauce in a jar is pretty hard to beat. But with some extra time in the kitchen, the nutritional value of traditional sauce — already packed with good stuff — goes off the charts. Check out Renown Chef Chris Wyatt’s take on homemade marinara.
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Renown Health offers a number of educational and support programs to help people overcome the challenges presented through various health conditions and to aid in creating and adopting a healthy lifestyle. Our team of registered dietitians and nurses work to provide patients and their loved ones the tools to manage disease and live a healthy and happy life.
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- 1 medium yellow onion, diced
- 2 large celery stalks, diced
- 1 medium red bell pepper, diced
- 2 tablespoons fresh garlic, minced
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- 1 teaspoon black pepper
- 1/2 cup fresh parsley, minced
- 1 28-ounce can no-salt-added whole peeled tomatoes in juice
- 1 15-ounce can no-salt-added diced tomatoes in juice
- 1 15-ounce-can no-salt-added tomato sauce/puree
- 2 tablespoons dry oregano
- 1 tablespoon dry basil
- 1 cup fresh basil leaves, chopped
Servings1/2gallon sauce
Cook Time45min.
Ingredients
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Recipe Instructions
Recipe Notes
For a heartier texture, add two chopped portobello mushroom caps to the sauce. |