Italian Marinara
Why I Love This Recipe
Recipe provided by Dr. DeLucia
Ingredients You'll Need
Red onion (1)
Garlic (4-5 cloves)
Extra Virgin Olive Oil (1-2 TBS)
Whole tomatoes in juices (1 28-oz can, Hunt's if possible)
Salt to taste
Sugar (if needed)
Directions
Dice onion and garlic to desired level of consistency.
In a medium pot, heat the olive oil on medium for 30 seconds and add the onion and garlic.
Sauté the onion and garlic for 3 to 5 minutes stirring regularly. (Make sure the garlic doesn't burn.)
Add some juice from the tomatoes to the pot and a couple of pinches of salt.
Add tomatoes to blender and pulse until desired level of consistency. (If you want to disappear the onion and garlic, you can add everything from pot to blender and blend it all together.)
Return contents from blender to pot and simmer for 15 to 20 minutes - stirring regularly(partially covered).
For pasta, marinara consistency should be on the thinner side - but up to personal preference.
If you want a thicker marinara (to top a pizza or you just like it that way), crank the heat a little higher and leave pot uncovered. It will reduce down.
If tomatoes are bitter (taste early on to check) add some sugar.
