BONUS RECIPE (to be served with Chicken Meatballs):


  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 2 (28-ounce) cans whole tomatoes, drained and coarsely chopped*
  • 3 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 6 basil leaves, coarsely chopped or torn
  • Salt and freshly ground black pepper


In a large saucepan, heat the oil over a medium heat. Add the garlic and cook until golden brown, about 1 minute. Add the tomatoes, tomato paste, oregano, and bay leaf and cook, uncovered, stirring occasionally, until thickened, about 30 minutes. Stir in the basil and season with salt and pepper. Marinara sauce can be stored in small containers in the freezer for up to three months.

*An easy way to chop the tomatoes is to cut them up with scissors while they are in the can.

Makes 6 servings
Serving size: ½ cup


Calories 80
Fat 2.4g
Saturated Fat 0.4g
Polyunsaturated Fat 0.4g
Monounsaturated Fat 1.7g
Cholesterol 0mg
Sodium 435mg
Potassium 97mg
Carbohydrate 10.6g
Fiber 3.9g
Sugar 9.4g
Protein 2.1g

Modified from Ellie Krieger (