The recipe yields 16 ounces (2 cups) of sauce, so the nutritional value is calculated for the entire 2 cups. The individual serving depends on how it’s being served, but can be easily calculated by dividing the nutritional information by how many servings you split the 2 cups into. I hope that helps.

One tip I recommend is to try San Marzano tomatoes, they make all the difference!

I’ve never used stewed tomatoes in making a marinara sauce. Interesting. Stewed tomatoes already contain other ingredients such as cane sugar, onions, celery, peppers, other unknown spices, and citric acid. I prefer to control the ingredients, sugar content, and type of sugar I consume. (I use Lakanto monk fruit sweetener most of the time, for instance.)

In my marinara, I either use home canned or fresh tomatoes that I’ve processed—but since it does not take very long after a growing season for them to disappear from storage, store bought canned tomatoes are the next best thing. I try to use a really good brand of crushed tomatoes when making marinara—they tend to be naturally sweeter (less acidic) requiring less “sugar” to be added.

San Marzano tomatoes (not San Marzano “style”) are the best of the best, but they are extremely pricy. A good quality can of crushed tomato will do. Most brands under the store’s own label are higher acidity tomatoes, but if money’s tight, of course they will work.

Better ingredients do produce a profoundly better sauce. The quality of the sauce desired depends on how one will use the sauce. If it’s the main attraction to the dish, higher quality ingredients are preferred. If it’s going into a recipe like “Million Dollar Spaghetti,” it probably will make less of a difference. ?

To safely can this you would need to leave out the olive oil and you would need to add some kind of acid to it to safely get the ph above 4.5. Either a tablespoon of lemon juice or vinegar.

Tried this recipe and it was very good. I actually used 1 & 1/2
TBSP itialian seasoning & really loved it. Thanks