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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Marinara Recipe

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This recipe for Marinara is from Ashton Family Ties Cookbook 1st Edition, 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:  
8 large cans-San Marazano or Progresso chopped tomatoes
(run each can for about 3 seconds in your blender to puree)
2 Large onions finely chopped
4 Tbsp. finely chopped Italian parsley
5 large cloves fresh garlic-finely chopped
Directions:
Directions:
Saute the onion in olive oil until it begins to brown. Add the garlic and cook for a few seconds. Do not overcook, as it will give the garlic a bitter flavor. *Add the pureed tomatoes. (if tomatoes aren't sweet enough add 1/2 tsp. sugar)

Season with the following
Parsley finely chopped
Pinch of Oregano
salt and pepper ( I use fresh ground French)
Italian red pepper, just a couple of shakes. More or less to your taste.
Fresh or dried basil (I prefer fresh)
Cook uncovered for about 1 hour, stirring occasionally.
I never use sauce the same day I make it. It never has enough personality until it has settled. This make a lot so keep out what you need that day and freeze the rest in individual size containers. Be sure to mark each container, and date it.

 

 

 

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