Rocco's Low Fat Marinara Sauce

There are some high-quality, great-tasting low-fat tomato sauces available on the store shelves these days, so if you don't want to make sauce from scratch (don't tell Mama!), you'd do well with any of the leading brands. But my name is Rocco, after all, and I figured I was under obligation to include at least one from-scratch marinara sauce. There's just a hint of olive oil in it; everything else was bulked up to create great flavor. Read More

Rocco's Low Fat Marinara Sauce

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  • Prep Time


  • Total Time


  • Servings

    13 srvings


  • ½

    tablespoon extra-virgin olive oil

  • 6

    garlic cloves, minced

  • 1

    large yellow onion, cut into small dice

  • Salt

  • Crushed red pepper

  • Two

    28-ounce cans tomato puree

  • ½

    cup water

  • 1

    small piece of Parmigiano- Reggiano cheese rind

  • 1

    large sprig fresh basil

  • Read More


Heat a Dutch oven over medium heat. When the pot is hot, add the olive oil. Add the garlic and onion, and season them with salt and crushed red pepper to taste. Cook, stirring occasionally, until the onion and garlic are translucent, about 4 minutes. Add the tomato puree, water, and Parmigiano-Reggiano rind to the pot. Bring to a simmer. Then cover, reduce the heat to low, and simmer for about 25 minutes. With the back of a knife, bruise the basil and stir the sprig into the sauce. Simmer the sauce, uncovered, for 5 minutes. Season with salt and crushed red pepper to taste, if desired. Serve, or store in a covered container in the refrigerator for up to 5 days. Read More


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