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Score 20 Roma tomatoes (place a shallow X on the bottom of each tomato).
Bring a pot of water to a boil. Submerge tomatoes in boiling water for 15-20 seconds, depending on ripeness, until the skins are loosened.
Move the blanched tomatoes to a bowl of ice or cold water. Peel the skins off from the X.
Add peeled tomatoes to a pot and crush tomatoes with the blender on LOW speed for 5 seconds.
Add remaining ingredients to the pot — garlic, onion, brown sugar, oregano, Italian seasoning, balsamic vinegar, bay leaves, salt, pepper, and olive oil.
Bring to a boil. Turn heat down to simmer on low for 45 minutes - 1 hour.
Remove bay leaves.
Blend sauce until desired consistency. For a chunkier sauce, blend 4-5 pulses. For a smoother consistency, blend 5-10 pulses.
Add in 8 leaves of basil and simmer for 30 more minutes until thick.
Recipe: Tomato Marinara
Serving in this recipe: 18
|Total Fat: 0.8 g||1.2%|
|Saturated Fat: 0 g||0.2%|
|Cholesterol: 0 mg||0%|
|Sodium: 393.3 mg||16.4%|
|Total Carbs: 9.6 g||3.2%|
|Dietary Fiber: 1.3 g||5.2%|
|Sugar: 5.7 g|
|Protein: 1.2 g||2.5%|
|Vitamin A: 0.1%||Vitamin C: 45.7%|
|Calcium: 3%||Iron: 2.8%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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