Roasted Tomato Marinara Sauce
Minutes Prep time: 15
Minutes Total time: 60
Servings: 4
Difficulty: easy
Minutes Prep time: 15
Minutes Total time: 60
Servings: 4
Difficulty: easy
PAM® Original No-Stick Cooking Spray
2 cans (14.5 oz each) Hunt's® Stewed Tomatoes with Basil, Garlic and Oregano
1 cup water
1/2 teaspoon salt
1 teaspoon granulated sugar
1/4 cup shredded Parmigiano-Reggiano cheese or vegan alternative
1 tablespoon fresh Italian (flat-leaf) parsley, finely chopped
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 111 mg | 11% |
Carbohydrate | 13 g | 4% |
Cholesterol | 4 mg | 1% |
Total Fat | 1 g | 2% |
Iron | 1 mg | 5% |
Calories | 78 kcal | 4% |
Sodium | 722 mg | 30% |
Protein | 3 g | 6% |
Saturated Fat | 1 g | 5% |
Sugars | 8 g | 1% |
Vitamin C | 15 mg | 25% |
Preheat oven to 425°. Spray rimmed baking sheet with cooking spray. Drain stewed tomatoes and reserve liquid. Arrange tomatoes on baking sheet, then roast in oven 25 to 30 minutes or until tomatoes look slightly dried on tops and slightly browned on bottoms. Turn tomatoes once halfway through cooking. Remove from oven and cool slightly.
Place tomatoes and reserved liquid in food processor or blender; blend until smooth. In a medium saucepan, heat tomatoes, water, salt and sugar on medium-low heat. Simmer marinara, stirring occasionally, 20 to 30 minutes or until sauce is thick and bubbling.
Remove marinara from heat and stir in cheese and parsley; allow to cool. Store in airtight container in refrigerator for up to 5 days. Use marinara sauce as a dipping sauce for appetizers, pizza sauce, or in pasta dishes.
Roasted Tomato Marinara Sauce