- Prep-time: / Ready In:
- Makes 6 cups
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Myrna is Forks Over Knives founder and president Brian Wendel’s mom. Her crowd-pleasing marinara sauce requires minimal prep: You just throw all the ingredients into a pot, bring it all to a simmer, and, half an hour later, your thick, rich tomato sauce is ready. Use this oil-free marinara sauce in Spaghetti Marinara with Lentil “Meatballs,” in Polenta Lasagna with Kale and Lentils, on pizza, or with your favorite whole grain pasta.
From Forks Over Knives: Flavor!
By Darshana Thacker,
Ingredients
- 2¼ lb. ripe red tomatoes, seeded and chopped (5¼ cups)
- 1½ 28-oz. cans no-salt-added or low-sodium crushed tomatoes
- 12 cloves garlic, roughly chopped
- 6 pitted dates, chopped
- ½ teaspoon freshly ground black pepper
- Sea salt, to taste
- ¼ cup + 2 tablespoons chopped fresh basil
Instructions
- In a large pot combine the first five ingredients (through pepper). Bring to boiling; reduce heat to medium-low. Simmer, uncovered, about 30 minutes, stirring occasionally.
- Remove from heat. Using an immersion blender, puree tomato mixture into a smooth sauce. (If you do not have an immersion blender, transfer tomato mixture to a blender in batches. Cover and blend into a smooth sauce.) Stir in salt and basil. Transfer to an airtight container. Chill up to 1 week or freeze up to 1 month.
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Comments (3)
Is it one and one half 28 oz cans of crushed tomatoes? So 28 oz plus 14 oz of crushed tomatoes? Sounds like a great recipe. Please let me know about the canned tomatoes.
1 1/2 = 28+14
I saw this recipe in your magazine. We love it! I use it wherever marinara sauce is used.