Portobello Mushroom Marinara Sauce
- Yield: servings
- Prep: 10 mins
- Cook: 60 mins
To save time, you can process the tomatoes in a food processor.
Ingredients
- 22cups roughly chopped, peeled, cored and seeded tomatoes
- 4cups chopped portobello mushrooms
- 3cups diced onion
- 2cups chopped basil
- 12cloves garlic, minced
- 36ounces tomato paste
- 2 1/2cups red wine
- 3tablespoons sugar
- 2tablespoons dried Italian seasoning or oregano
- 5-- bay leaves
- 2 1/2teaspoons salt
- -- pepper
Instructions
- Combine all ingredients in large pot over high heat and bring to a boil. Boil 15 minutes; reduce heat and simmer 15 minutes. Bring back to a boil, and begin ladling into sterilized jars. Place sealed jars into boiling water for 30 minutes. Let cool 24 hours. Makes 10 quarts.
Recipe by Jeanette Hurt.
Nutritional Info *per serving
- Calories 30
- Glycemic Load 0.32
- Fat 0g
- Saturated Fat 0g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 0mg
- Sodium 180mg
- Potassium 280mg
- Carbohydrate 6g
- Fiber 1g
- Sugars 4g
- Protein 1g
- Trans Fat 0g
- Vitamin A 15%
- Vitamin C 15%
- Calcium 2%
- Iron 4%