MARINARA SAUCE

 

  • Cooking Time:
  • Servings:
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Ingredients

  • 2 28 ounce cans whole tomatoes in juice
  • 1 bunch of fresh basil, stemmed
  • 1/2 cup extra virgin olive oil
  • 2 small onions, finely chopped
  • 4 garlic gloves, finely chopped (I like garlic - I use 6 - 8 gloves)
  • 1 teaspoon dried oregano
  • 1 teaspoon sugar
  • salt and freshly ground black pepper (to taste)

Directions

  • In the blender, puree the tomatoes with their juice and the basil until almost smooth. Set the tomatoe puree aside.
  • Heat the oil in a large, heavy saucepan over medium heat. Add the onions and the garlic and saute until very tender, about 12 minutes. Stir in the tomato puree, oregano, and sugar. Bring to a simmer over medium-high heat. Decrease the heat to medium and continue simmering until the sauce thickens slightly, stirring occasionally, about 10 minutes. Season the sauce to taste with salt and black pepper.
  • The sauce can be made 1 day ahead of time. If storing for future use, cool, then cover and refrigerate or prepare for the freezer. Rewarm over medium heat.

Notes

I got this from Giada (De Laurentiis). It is a basic marinara sauce but has great flavor and I use it on and in everything. Also I usually freeze some of the batch for later use.

Categories: Condiment, Sauce  Savory Sauce 

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