Marinara Sauce Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: ½ c. extra virgin olive oil plus more if needed
2 cups yellow onion, chopped fine
¼ c. minced garlic or 3 T. garlic powder
2 carrots – peeled and finely minced
2 stalks celery, finely minced
2 c. red wine or substitute 2 c. low sodium beef or vegetable broth
2 – 32 oz. cans whole tomatoes (my favorite is Red Pack, San Marzano, or Hunts)
2 – 32 oz. cans tomato puree ( " ")
4 Bay leaves
3 T. parsley
¼ c. dry basil
3 T. oregano
1 tsp. freshly ground pepper
1 tsp. sea salt
2 T. Penzy's Tuscan Sunset or Italian Herb mix
½ c. grated Parmesan or Romano cheese
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Directions: |
Directions:Pour olive oil in large stock pot, add carrot & celery, sauté until beginning to soften (about 5 minutes). Add garlic and onion and sauté until onion is opaque, stirring frequently (be careful not to burn). If it gets too dry add a bit more olive oil. Add wine (or broth if using) and cook off the alcohol. Either put tomatoes through a sieve or process in blender or food processor to finely chop; then add one can at a time to pot along with puree, allowing mixture to return to simmer after each addition. Add spices and stir to combine. Simmer sauce for about 1 ½ to 2 hours. If mixture is or becomes too thick, thin with broth, wine or water. Taste for spice level and add more as needed. If your tomatoes are not sweet enough you might have to add a tablespoon of sugar and some extra basil to cut the acidity. |
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Number Of
Servings: |
Number Of
Servings:10 - 12 |
Personal
Notes: |
Personal
Notes: This makes a lot of sauce, but it freezes well and is also easily cut in half to make less. This is one of the "must make" things when I visit Cindy.
Add meatballs and/or sausage links to the pot while it's simmering and serve over your choice of pasta for a yummy Sunday dinner!
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