Don's Fresh Tomato Marinara
 With Garlic & Mushrooms

Making marinara from "scratch" isn't always easy. In the past we used a lot of salt to bring out the flavors. Canned tomatoes solved that problem by bringing us half the ingredients with salt already in them. Now, here we are. We need the lowest sodium marinara we can find. Here's my version, made without meat, which you can add if you like. You may also double and triple this recipe with ease. I usually do triple it. I can then freeze or refrigerate some for future use. (You can thin this a bit and make 3 to 4 servings.)

Serves 2 to 3
Makes 1 cup or slightly more

Nutritional Information
Sodium Per Recipe: 84.3 mg Sodium Per Serving (based on two serving): 42.1 mg

Per Serving:
Calories: 175
Sodium: 18 mg
Protein: 5.795 g
Carbohydrate: 27.1 g, Dietary Fiber: 1.054 g
Total Sugars: 0 g, Cholesterol: 7.5 mg
Calcium: 43.7 mg
Potassium: 103.1 mg
Total Fat: 4.7 g
Saturated fat: 2 g
Monounsaturated fat: 1 g
Polyunsaturated fat: 0.2 g
Vitamin K:.662 mcg

Ingredients

  • 2 tablespoons extra virgin olive oil (trace)
  • 3/4 cup water (trace)
  • 4 large tomatoes, diced (65.5 mg)
  • 1 tablespoon fresh lemon juice (.15 mg)
  • 4 garlic cloves, minced (2.04mg)
  • 1 medium onion, sauteed (3.3mg)
  • 1 teaspoon oregano (.22mg)
  • 1 teaspoon basil (.479mg)
  • 1/4 teaspoon ground cloves (1.275mg)
  • 1/8 teaspoon fresh or ground thyme (trace)
  • 1 bay leaf, removed after cooking (.137mg)
  • 8 ounces mushrooms, sliced (7.36mg)
  • pepper to taste (trace)

Heat olive oil in large sautè or fry pan. Chop and sautè for only a few minutes onion and garlic and mushrooms. Add tomatoes and spices.

Before serving, remove bay leaf.

Best way to add ground meat if you desire, is to dry fry it in a nonstick pan, crumbled, then add to sauce toward the end of the sauce cooking period.


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