Batch Marinara Sauce for the Freezer
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Italian · 70 min · vegetarian, vegan, gluten-free, dairy-free, low-carb
158 cal
3g protein
14g carbs
10g fat
per serving · estimated
Ingredients
- 1 28 oz can canned whole peeled tomatoes
- 1 yellow onion
- 2 garlic cloves
- 1/4 cup extra-virgin olive oil
- 1/4 cup fresh basil
- 1/4 tbsp dried oregano
- to taste salt
Method (tap to check — screen stays awake)
- Warm olive oil and gently cook diced onion until soft and sweet, about 10 minutes.
- Add sliced garlic and oregano and cook 2 minutes until fragrant.
- Crush tomatoes by hand and add with their juices.
- Simmer uncovered 40 minutes, stirring occasionally, until thickened.
- Stir in torn basil, season, and cool completely.
- Portion into containers for the fridge or freezer.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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