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Marinara Sauce Recipe

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This recipe for Marinara Sauce, by , is from Joy Through the World, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joy Ward
Added: Monday, August 16, 2010


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)

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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