Rhu's Marinara Sauce

Yield: 6 servings (serving size: 1 cup)
Source: Cooking Light, JANUARY 1997
CL Comments: The sauce gets better after the flavors blend in the refrigerator a few days.
Amy's Comments: I have been on an unofficial search for a really good and easy marinara and this is quite possibly it! I was really just looking for something to do with my herbs which are (miraculously!) growing like weeds... and this recipe is what I chose! I used fresh basil, rosemary, and oregano since I had it and the rest was dried. I also did not do but a sprinkle of sugar (easier to add than correct..) and it didnt need it. We both really liked this a lot and I will make it again.


1 tablespoon olive oil
1 cup diced onion
1 cup sliced mushrooms
1/4 cup diced green bell pepper
6 garlic cloves, crushed
3/4 cup dry red wine
3/4 cup water
1/4 cup chopped fresh parsley
1 tablespoon sugar
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon pepper
1/4 teaspoon salt
2 bay leaves
1 (28-ounce) can whole tomatoes, undrained and chopped
1 (6-ounce) can tomato paste


  1. Heat olive oil in a Dutch oven over medium-high heat. Add onion, mushrooms, bell pepper, and garlic; sauté 5 minutes or until tender. Add remaining ingredients, and bring to a boil. Cover, reduce heat, and simmer 30 minutes, stirring occasionally.


Healthy Units: 2 per serving
CALORIES 102(26% from fat); FAT 3g (sat 0.4g,mono 1.8g,poly 0.5g); PROTEIN 3.3g; CHOLESTEROL 0.0mg; CALCIUM 72mg; SODIUM 338mg; FIBER 3.2g; IRON 2.5mg; CARBOHYDRATE 18.4g

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