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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Marinara Sauce Recipe

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This recipe for Marinara Sauce is from The Mabbott Family Cookbook Project, 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:  
1/4 cup extra-virgin olive oil
1 small onion, finely chopped
1 garlic clove, finely chopped
1 celery stalk, finely chopped
1 carrot, peeled and finely chopped
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1 (32 ounces) can crushed tomatoes
1/2 can (6 ounces) tomato paste (optional - will thicken sauce)
3 T. grated Parmesan cheese (optional)
1 bay leaf (optional - strong flavor)
Directions:
Directions:
In a large pot, heat the oil over a medium-high flame (heat). Add the onions, garlic, celery, carrots and 1/2 the salt and pepper and sauté until the onions are translucent, about 10 minutes. Add the tomatoes, paste, cheese and bay leaf (if using), and simmer uncovered over low heat until the sauce thickens, about 1 hour (if using the paste, it won't take this long). Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. My family doesn't like "chunks" so I use an emulsion blender to make it smooth, could also be blended in a blender, just be careful, the lid could pot off when blending hot liquids).
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
When the tomato plants are bountiful during the summer, I use fresh tomatoes and make large batches and freeze in freezer containers. I blanch the tomatoes in boiling water and then peel them and squeeze a lot of the seeds out. Probably about 4 cups of tomatoes per batch.

 

 

 

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