Marinara
Why I Love This Recipe
This zesty marinara sauce recipie will make about 2 gallons so you can freeze batches for future use.
Ingredients You'll Need
Olive oil
3 large (or 5 medium) sweet onions, Coarsely chopped (a food processor will chop the onion too fine)
3/4 cup chopped garlic (I use jarred garlic).
1/2 bottle red wine.
2 tablespoons balsamic vinegar.
1 tablespoon tabasco sauce.
1 tablespoon Worcestershire sauce.
2 tablespoons dried thyme.
3 tablespoons dried basil.
3 tablespoons dried oregano.
1 tablespoon ground rosemarry.
1/2 tablespoon ground black pepper.
96 ounces of whole canned tomatoes.
96 ounces of canned tomato sauce.
(It's cheaper and easier to use 1 large can of each from Costco instead of several small cans)
Directions
- 3 large (or 5 medium) sweet onions. Coarsely chopped (a food processor will chop the onion too fine)
- 3/4 cup chopped garlic (I use jarred garlic).
- 1/2 bottle red wine.
- 2 tablespoons balsamic vinegar.
- 1 tablespoon tabasco sauce.
- 1 tablespoon Worcestershire sauce.
- 2 tablespoons dried thyme.
- 3 tablespoons dried basil.
- 3 tablespoons dried oregano.
- 1 tablespoon ground rosemarry.
- 1/2 tablespoon ground black pepper.
-Start by carmelizing the onions in a large/deep stockpot. Heat the pot, then add enough olive oil to cover the bottom. Add the onions and when they are soft and starting to brown, they are carmelized. Add the garlic and stir frequently (burned garlic will ruin things) for another 1-2 minutes.
- Lower the heat and add 1/2 bottle of red wine and cook for a few minutes.
- Add balsamic vinegar and cook a few minutes.
- Add the tomatoes (no need to drain) and sauce.
- Add the rest of the ingredients and stir well. Cover and simmer for 1/2 hour.
- Allow the sauce to cool down and then use a food processor or blender to blend the mixture. I drizzle a little olive oil to each batch before blending. As you blend each batch, pour it into a large pot and mix well. Now you can divvy up the sauce into individual batches.
