"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

SPEEDY MARINARA SAUCE Recipe

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This recipe for SPEEDY MARINARA SAUCE, by , is from From The Kitchen of Olevia Jane Hembree, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Olevia Hembree-Smith

Category:
Category:

Ingredients:  
Ingredients:  
4 lg. garlic cloves, smashed
1/4 c. extra-virgin olive oil
1/4 tsp. red pepper flakes
2 (28 oz.) cans plum tomatoes (preferably fire roasted), chopped
Kosher salt

Directions:
Directions:
In an unheated medium saucepan combine the garlic and the oil. Heat on medium and cook, turning over the garlic several times, until it is just golden, 4 to 6 minutes. Add the red pepper flakes and cook, stirring, for 30 seconds. Add the tomatoes and a hefty pinch of salt, bring to a boil, reduce the heat, and cook at a brisk simmer until the sauce is reduced to about 5 cups, 20 to 25 minutes. Discard the garlic. Season with salt to taste.
Makes about 5 cups

 

 

 

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