Marinara Sauce - Easy Recipe
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Category: |
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Ingredients: |
Ingredients: 1 Tbsp. basil garlic olive oil
1 large onion, diced
5 garlic cloves, minced
2 teaspoons Italian seasoning
2 (28 oz) cans diced tomatoes in juices
1 (28 oz) can crushed tomatoes
2 tbsp. chopped fresh parsley or basil (or both)
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Directions: |
Directions:Basil garlice olive oil:
Cut a head of garlic in half lengthwise. Rub a small amount of olive oil on the top and bottom and wrap the package in aluminum foil. Place the whole business in a 350F oven for approximately 30 minutes.
You can certainly wait for the garlic to cool down to prevent burning your finger tips, but it is much easier to pry the roasted cloves from the head when it is pipping hot before all the stickiness solidifies and makes a gooey mess of everything.
Mash garlic into a paste
Once the garlic has been sufficiently smuashed add it to chopped basil (or rosemary, or thyme, or a combination of whatever pleases you) and the volume of oil you hope to infuse. Bring the sauce pan to a low simmer over medium-low heat. If the infusion gets too hot you risk the chance of frying your herbs/spices. Try to keep the temperature even and on the stove for at least 30 minutes. Store in jar with lid.
Sauce:
Saute the onions in olive oil until soft, about 7 minutes.
Add the garlic and saute for another 1-2 minutes.
Add the Italian seasoning and cook for another minute.
Add the tomato products and the parsley and/or basil. Let simmer for 1 - 1 1/2 hours.
When finished simmering, puree with immersion blender until smooth - if desired.
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