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Ingredients
for
servings

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6⅔ cups Tomatoes, red, canned, in tomato juice, no salt added
½ cup Butter, unsalted
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6  (ea. 0.11 oz) Garlic, raw
1 tsp Salt, Kosher salt, table salt
½ tsp Pepper, black, ground

Preparation

  1. Serving size: 1/3 cup or 80g; sufficient for a plate of pasta
  2. Temperature: 390 °F (preheated, circulating air (increase to 425 F or 220 C without fan))
  1. Add the crushed tomatoes to a large, shallow dish. For example, use a 13 in by 11 in casserole for 15 servings.
  2. Top with butter flakes and the chopped garlic.
  3. Bake in the oven for half an hour, stir, then bake for another half an hour.
  4. Remove from the oven. Optionally mash the tomatoes further, for example with a potato masher or a fork. Or use an immersion blender to get a smooth sauce, rather than a chunky one.
  5. Season to taste with salt and pepper.
  6. Enjoy with your favorite pasta or in any recipe that calls for Marinara sauce.
  7. Meal Prep Tip

  8. You can store the sauce in an airtight container. It will keep for up to two weeks in the fridge or 6 months in the freezer. For best results, thaw overnight before reheating.

Nutrition Facts
for
serving

  • Calorie count
    74 kcal
  • % of calories by macros
    Fat73.0 %54 kcal6.4 g
    Net Carbs16.2 %12 kcal3.1 g
    Dietary Fiber5.4 %4 kcal2.1 g
    Protein5.4 %4 kcal1 g
  • Approx. WW SmartPoints™
    2.7
  • Cholesterol 16.2 mg
  • Sodium 168.5 mg
  • Fat 6.4 g
    • Saturated Fat 3.9 g
    • Trans Fat 0 g
  • Carbohydrates 5.2 g
    • Dietary Fiber 2.1 g
    • Total Sugars 2.7 g
    • Added Sugar 0 g
    • Sugar alcohols 0 g
  • Protein 1 g
  • Calcium 39.3 mg
  • Iron 0.6 mg
  • Magnesium 11.2 mg
  • Potassium 209.8 mg
  • Zinc 0.1 mg
  • Vitamin A (Retinol Equivalents) 75 mcg
  • Vitamin B12 0 mcg
  • Vitamin C 13.7 mg
  • Folate 8.7 mcg
    • Folic Acid 0 mcg