Mushroom and Green Pepper Marinara

Batch Cooking Sunday!

Sunday’s are a great day to batch cook. Get your nice long run in, eat, and cook!

Today I’m batch cooking two recipes that are related…a homemade marinara sauce and a Veggie and Chicken Sausage Lasagna (in a forthcoming post).

I adapted a recipe from For the love of cooking, where I find her recipes very straightforward and easy to modify.


4 tsp olive oil for sauteing
2 16 oz cans of whole peeled tomatoes (San Marzano preferred)
14 oz of cremini (or button) mushrooms, thinly sliced
1/2 green pepper diced
3/4 yellow onion diced
4 cloves of garlic, minced
1 tbs fresh parsley chopped
2 tsp dried oregano
2 tsp dried basil
2 tsp balsamic vinegar
red pepper flakes to taste
salt and fresh ground pepper to taste
pinch of sugar

First step is to prepare all of your veggies and garlic. This will take some time, so be prepared (longer if you have a bum finger like me…)

Prepare a Dutch oven on the stove with the olive oil. Add mushrooms, peppers, and onions.

Saute until peppers and onions are soft. This correlates to when the mushrooms begin to brown a bit. Add garlic, stirring regularly for a minute.

Add in the rest of the ingredients. If you are using whole tomatoes (you can use crushed to save a little effort), simmer for a few minutes and mash with potato masher or other utensil capable of mashing.

Bring to a nice simmer and make sure your tomatoes are smashed fine enough to your liking. It really depends on how chunky you like your sauce.

Simmer uncovered for at least 2 hours. If it seems like it is losing too much liquid for your taste, you can cover to prevent moisture loss. Makes a lot of sauce, about 10 cups or so..

It’s hard to get the exact nutrition info, but here is what I calculated…

Nutrition (assuming batch is 15 servings):
26 cal
0 fat (except for minuscule amount in saute oil)
5 g carbs
2 g fiber
1 g protein