Low Fat Classic Homemade Marinara Sauce
Transform your mealtime with this Low Fat Classic Homemade Marinara Sauce, a vibrant, heart-healthy rendition of the traditional Italian favorite. Bursting with the natural sweetness of fresh ripe tomatoes, this recipe layers bold flavors with sautéed garlic, onion, carrot, and celery, creating a nourishing base that's both wholesome and satisfying. Enhanced with aromatic dried herbs like oregano and basil, and brightened with fresh parsley, this sauce achieves a perfect balance of sweetness, acidity, and savory notes—all while being low in fat, thanks to minimal olive oil. Ready in just under an hour, it's a versatile, nutrient-packed addition to pasta, pizza, or your favorite Italian-inspired dishes. Perfect for anyone seeking a homemade, low-fat alternative to store-bought marinara, this easy recipe will become a kitchen staple.
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Recipe Information
Ingredients
- 8 cups Fresh ripe tomatoes
- 4 Garlic cloves
- 1 medium Yellow onion
- 1 medium Carrot
- 1 Celery stalk
- 1 tablespoon Olive oil
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Red pepper flakes
- 0.5 cup Fresh parsley
- 2 tablespoons Tomato paste
- 0.5 cup Water
Instructions
Begin by rinsing the fresh ripe tomatoes under cold water. Remove the stems and dice them into small chunks. Set aside.
Peel and finely chop the garlic cloves. Dice the medium yellow onion, carrot, and celery stalk into small pieces.
Heat 1 tablespoon of olive oil in a large saucepan over medium heat. Once hot, add the chopped onions, garlic, carrot, and celery. Sauté for about 5 minutes until the vegetables are soft and the onion is translucent.
Stir in the tomato paste and cook for another 2 minutes to enhances its sweetness.
Add the diced tomatoes to the saucepan along with 1 teaspoon of dried oregano, 1 teaspoon of dried basil, 0.5 teaspoon of salt, 0.25 teaspoon of black pepper, and 0.25 teaspoon of red pepper flakes (optional for heat).
Pour in 0.5 cup of water to keep the mixture from drying out. Stir well to combine all ingredients.
Bring the mixture to a simmer, then reduce the heat to low. Let it cook uncovered for about 30 minutes, stirring occasionally, until the sauce thickens and the flavors meld together.
Once cooked, remove the sauce from the heat. Use an immersion blender to puree the sauce to your desired consistency. You can also leave it chunky if preferred.
Finely chop 0.5 cup of fresh parsley leaves and stir them into the sauce just before serving to add freshness.
Taste and adjust seasoning if necessary before serving warm with your favorite pasta or as a pizza base.
Nutrition Facts
Calories |
604 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.8 g | 24% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1391 mg | 60% | |
| Total Carbohydrate | 104.4 g | 38% | |
| Dietary Fiber | 30.6 g | 109% | |
| Total Sugars | 61.2 g | ||
| Protein | 22.5 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 352 mg | 27% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 5586 mg | 119% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
