Marinara Sauce [Immersion Blender]
Create your own simple marinara sauce to enjoy with chicken, fish and pasta.
This is for the Immersion Blender only
Ingredients
- 112 ounces (3.20 kg) whole peeled roma tomatoes, 4-18oz cans
- 2 (275 g) medium yellow onion, peeled, quartered
- 4 (15 g) garlic cloves, peeled
- ½ cup (120 ml) olive oil
- kosher salt, to taste
- 3 Tablespoons (10 g) italian seasoning
Directions
- Place all ingredients into a medium or large stockpot and stir to incorporate. Place on stove top and simmer of medium-high heat. Bring to a boil, then reduce to a simmer and cook over low heat for 1½ to 2 hours.
- Place the immersion blender into the middle of the cooking pot. Submerge the immersion blender below the surface of the liquid, but above the bottom of the pot.
- Start the blender on its lowest speed and increase as desired, moving around, including up and down, to blend the ingredients for 45-60 seconds or until desired consistency is reached.
Notes
For a chunkier sauce, blend on Variables 1-2. For a smoother sauce, blend on Variables 3, 4, or 5. The blender has a slow ramp feature to avoid causing excess splashing when blending.
Nutrition Information
| Serving Size | 1 serving (129 g) |
| Amount Per Servings | |
| Calories | 80 |
| Total Fat | 4.50g |
| Saturated Fat | 0.5g |
| Sodium | 210mg |
| Total Carbohydrate | 7g |
| Dietary Fiber | 2g |
| Sugars | 4g |
| Protein | 1g |
Marinara Sauce is rated
out of
5 by
12.
Rated 5 out of
5
by
luvteach from
Quick, easy "what do I have in the fridge?" sauce
Used what I had on hand -- one ripe tomato, a can of diced tomatoes, a carrot, 1/4 a red onion, fresh garlic, and fresh oregano & basil from my garden. (I was trying to do a half recipe) Went a little too heavy with the garlic but the "bite" cooked down after simmering. Added some frozen turkey meatballs while the sauce cooked & it rounded out the flavor. Will definitely make this again!
Date published: 2016-01-12
Rated 3 out of
5
by
jessicasims11 from
great start
what do you do with the bay leave? directions never say. need to be a bit thicker so added a can of diced tomato. worked perfectly!
Date published: 2016-04-19
Rated 4 out of
5
by
K80walker from
Yum!
This sauce is really good and really easy to make! Definitely a keeper recipe for the future! I didn't have fresh tomatoes so I used 2 cans of diced tomatoes, added some salt and a little red pepper flakes. Perfect.
Date published: 2015-12-11
Rated 2 out of
5
by
jvnlo from
Needs major modifications
Two onions was way too much and the sauce was runny. Ended up adding two cans of tomato paste to reduce the onion taste and thicken it while simmering. Also needs salt (which isn't listed) and more oregano, basil, and pepper than called for. Was delicious with these modifications.
Recommend doing the following in the future: 1 white onion (not two), 1 can of tomato paste (added to the sauce pan and stirred in while simmering), oregano, basil, cracked pepper to taste, kosher salt to taste.
Also, as someone noted, the instructions don't say what to do with the bay leaf. For those new to soups and sauces, you never want to eat bay leaves. Add it post-Vitamix, when you put everything in the saucepan, and remove before serving.
Date published: 2018-09-07
Rated 2 out of
5
by
HKAP from
Bitter aftertaste and watery
I used less onions than recipe called for and less garlic. Aftertaste was very bitter. I used yellow onions because recipe didn't specify. After simmering, the sauce was as thin as water.
Date published: 2017-06-30
Rated 3 out of
5
by
Nani37 from
It needs Improvements
It’s true, 2 onions it’s too much....I thought to my self wow it seemed too much but I trusted the recipe. I had to had more tomatoes and too bad I didn’t have tomatoe paste cause it needed it.
It’s not a bad recipe but you have to adjust ingredients, that’s the bad thing.
Date published: 2019-05-13
Rated 5 out of
5
by
Sixx from
Good with capers, black olives, crushed red pepper
Made this more than once. Today I added caper berries (which, unlike capers, need to be blended because of the seeds), tomato paste, and crushed red peppers before blending. Then I stirred in some diced black olives. It was very good with pasta, and in and on burritos, too. Fast, works with whole canned or fresh tomatoes, and much better--and cheaper--than store bought sauce. Plus you can let it run on high for 2 minutes or so, and it comes out steaming hot, with no cooking.
Date published: 2020-03-22
Rated 1 out of
5
by
Gran D from
Don't waste your time!
This recipe is easy and fast, but tastes more like vegetable soup than spaghetti sauce. It does not taste at all Italian, which surprised me, considering the ingredients. It was watery and the texture was grainy even after blending it in my Vitamix. We choked it down for dinner and I threw away the leftovers. Don't waste your time on this recipe.
Date published: 2019-10-27
