Marinara Sauce
Canned tomatoes and fresh spinach come together beautifully in this quick and tasty marinara recipe.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/2 cup
34
Calories
1g
Protein
6g
Carbs
1g
Fat
3g
Fiber
4g
Sugar
24mg
Sodium
Saturated Fat 0 g · Cholesterol 0 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
vegetable oil
2 teaspoons · or cooking oil of choice
onions, diced
2
garlic powder
1/2 teaspoon
carrots, diced
2
celery, diced
3/4 cup
crushed tomatoes, low sodium
4 cans (14.5 ounce)
Italian seasoning
1 tablespoon
salt and pepper to taste
raw spinach, roughly chopped
2 cups
Instructions
- 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. Cook for about 10 minutes or until the onion is clear.
- 6
Add the carrots and celery and cook for 5 minutes until slightly soft.
- 7
Add the tomatoes and Italian seasoning. Stir until all ingredients are mixed together. Taste, and add a little bit of salt and pepper if desired.
- 8
Turn the heat to medium-high and bring sauce to a boil.
- 9
Once boiling, reduce the heat to low. Simmer uncovered for at least 30 minutes.
- 10
Stir in the spinach and cook for 2 minutes until spinach wilts.*
- 11
Refrigerate leftovers within 2 hours. Eat within 3 to 5 days.
Source: USDA MyPlate Kitchen · Colorado State University Extension, Adapted from Easy Marinara Sauce
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