|6⅔ cups||Tomatoes, red, canned, in tomato juice, no salt added|
|½ cup||Butter, unsalted|
|6 (ea. 0.11 oz)||Garlic, raw|
|1 tsp||Salt, Kosher salt, table salt|
|½ tsp||Pepper, black, ground|
|60.89 oz||altogether (view nutrition facts)|
- Serving size:2.80 oz (by recipe creator)4.06 oz (calculated)⅓ cup (by recipe creator)Notes: sufficient for a plate of pasta
- Temperature: 390 °F (preheated, circulating air (increase to 425 F or 220 C without fan))
- Add the crushed tomatoes to a large, shallow dish. For example, use a 13 in by 11 in casserole for 15 servings.
- Top with butter flakes and the chopped garlic.
- Bake in the oven for half an hour, stir, then bake for another half an hour.
- 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.
- Season to taste with salt and pepper.
- Enjoy with your favorite pasta or in any recipe that calls for Marinara sauce.
- 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.
Meal Prep Tip
- Calorie count74 kcal
- % of calories by macros
Fat 73.0 % 54 kcal 6.4 g Net Carbs 16.2 % 12 kcal 3.1 g Dietary Fiber 5.4 % 4 kcal 2.1 g Protein 5.4 % 4 kcal 1 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