Three-Tomato Marinara Sauce

Three-Tomato Marinara Sauce


Be the first to make this!

Low in kilojoules and very high on flavour, tomatoes are a wonderful food. Along with vitamin C, they offer a tremendous amount of lycopene, a cancer-fighting carotenoid.

Janet Mitchell

Serves: 40 

  • 1/2 cup sun-dried tomatoes (not oil-packed)
  • 1 1/2 tablespoons olive oil
  • 2 large onions, finely chopped
  • 8 cloves garlic, minced
  • 6 cans no-added-salt tomatoes (400g each), chopped with their juice
  • 2 tablespoons no-added-salt tomato paste
  • 1/2 teaspoon sugar
  • Salt

Preparation:15min  ›  Cook:40min  ›  Ready in:55min 

  1. Soak the sun-dried tomatoes in a small bowl in boiling water to cover. Stand for 15 minutes or until softened. Drain and chop finely.
  2. Meanwhile, heat the oil in a large saucepan over low heat. Add the onions and garlic and cook for 15 minutes or until very soft.
  3. Add the sun-dried tomatoes, the tomatoes and their juice, the tomato paste, sugar and salt to taste. Bring to the boil, reduce to a simmer, cover and cook for 20 minutes or until the sauce is well flavoured and slightly thickened.

Did you know?

Studies indicate that the disease-fighting lycopene in tomatoes is best absorbed when the tomatoes have been heat-processed (cooked or canned) using a small amount of oil.

Recently Viewed

Reviews (0)

Write a review

Click on stars to rate