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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Marinara Sauce Recipe

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This recipe for Marinara Sauce is from Joy Through the World, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup chopped onions
2 cloves garlic, minced
2 tbsp. cooking oil
2 lb. tomatoes, peeled and cut up (subst: 1 28-oz. can diced)
1 6-oz. can tomato paste
1 tbsp. sugar
2 tsp. beef bouillon granules
1 tsp. dried oregano
1/2 tsp. dried basil
1 large bay leaf
1 1/2 cups water
1 4-oz. can sliced mushrooms (or fresh, sautéed)
2 tbsp. cornstarch (crockery method only)
Directions:
Directions:
In large saucepan, cook onion and garlic in oil. Add tomatoes, tomato paste, sugar, bouillon, herbs, salt & pepper. Stir in water. Bring to boil. Reduce heat and simmer, uncovered, about 1 1/2 hours, stirring occasionally. Remove bay leaf. Add mushrooms; simmer 15-20 minutes, until desired consistency. Serve over spaghetti, topped with Parmesan cheese.

Crockery method: In cooker, combine onion, garlic, tomatoes, tomato paste, sugar, bouillon, herbs, salt & pepper (omit cooking oil). Add 1 1/2 cups water. Cover; cook on low heat 10-12 hours. Turn to high setting. Remove bay leaf; stir in mushrooms. Mix 2 tbsp. cornstarch with 2 tbsp. water; stir into sauce. Cover, cook until bubbly, about 25 minutes.
Personal Notes:
Personal Notes:
Great recipe to double or triple and freeze some.

 

 

 

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