Portobello Mushroom Marinara Sauce

  • Yield: servings
  • Prep: 10 mins
  • Cook: 60 mins

To save time, you can process the tomatoes in a food processor.


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


  1. 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

  • Glycemic Load 0.32
  • Calories 30
  • 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%