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Add a photoServings: 6
Ingredients
- 2 lrg Cloves garlic, peeled
- 20 lrg Sprigs Italian parsley, leaves only
- 1/2 c. Extra virgin olive oil
- 2 lb Ripe tomatoes or possibly same amount canned
- Â Â Salt and freshly grnd black pepper
Directions
- Marinara Sauce Directions:
- 1. Finely chop the garlic and, separately, coarsely chop the parsley.
- 2. Heat oil over medium heat and saute/fry minced ingredients for about two min, without permitting them to color too much.
- 3. Cut fresh tomatoes into 1 inch pcs. Add in either fresh or possibly canned tomatoes to the pan and cook for 25 min more, stirring occasionally.
- 4.
- Pass contents of pan through a food mill, using disc with the smallest holes. (Option: omit the food mill step if you prefer tomato "chunks.")
- Season with salt and pepper to taste.
- 5. Reduce sauce over medium heat for 10 min and serve. to "chunks.") Season with salt and pepper to taste.
- 5) Reduce sauce over medium heat for 10 min and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 167g | |
| Recipe makes 6 servings | |
| Calories 188 | |
| Calories from Fat 162 | 86% |
| Total Fat 18.37g | 23% |
| Saturated Fat 2.54g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 14mg | 1% |
| Potassium 393mg | 11% |
| Total Carbs 6.16g | 2% |
| Dietary Fiber 2.0g | 7% |
| Sugars 3.72g | 2% |
| Protein 1.57g | 3% |
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