| Level: | Easy |
| Total: | 1 hr 10 min |
| Prep: | 20 min |
| Cook: | 50 min |
| Yield: | 12 servings |
Ingredients
- 3/4 cup olive oil
- 8 cloves garlic, minced
- 1 large Vidalia onion, minced
- 2 tablespoons fresh basil, chopped
- 2 tablespoons fresh flat-leaf parsley, chopped
- 2 teaspoons dried thyme
- 1 carrot, shredded
- Four 28-ounce cans whole San Marzano tomatoes, hand-crushed
- Sea salt
- Freshly cracked pepper
- Italian baguette, sliced 1/4-inch thick on a bias
- Olive oil spray
- Braciole, for serving
Instructions
- For the sauce: Heat the oil in a pot, and then add the garlic and onions. Cook until the onions are translucent and the garlic is lightly browned around the edges, about 12 minutes. Add the basil, parsley, thyme and carrots and cook for 5 to 8 minutes. Pour in the crushed tomatoes and sprinkle with salt and pepper. Bring to a boil, and then reduce to a simmer and cook for about 30 more minutes, stirring often.
- For the crostini: Preheat the oven to 375 degrees F. Spray a baking sheet with olive oil spray. Add the baguette slices and bake until golden brown, 8 to 10 minutes. Serve the marinara with braciole and crostini.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 190 |
| Total Fat | 15 g |
| Saturated Fat | 2 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 4 g |
| Sugar | 9 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 749 mg |