Marinara a.k.a. Sauce

tomatoThis recipe is all mine. And I’ve been making sauce for a long, long time. Hope you like it.

2 large cans (28oz) of either red crushed tomatoes or whole peeled tomatoes (get sauce with nothing in it but tomatoes and maybe salt). Or if you’re ambitious like my husband you can parboil your own tomatoes.

1 small can of tomato paste

1 medium yellow onion finely chopped

A fat tablespoon of crushed garlic

1 medium red bell pepper finely chopped

¼ cup red wine (that you would actually drink)

1 teaspoon white sugar

2 carrots carrot finely chopped

2 stalks celery finely chopped

1 teaspoon fennel seed

Add black pepper and sea salt to taste

1 tablespoon oregano

2 tablespoons fresh basil

1/4 cup fresh Italian parsley chopped

(optional) 1/8 cup of half n half or cream. Or a tablespoon of sour cream.

Using a large pot over medium heat add garlic and onion coated in olive oil and sweat until semi-soft. Add in celery, carrots and red pepper (more olive oil if needed). Sauté until all is fairly soft.

Add in tomatoes and paste and gently stir. Add in your herbs and spices. Add in red wine, sugar.

Let cook for 30 minutes, covered on low.

Use electric hand blender (not a hand mixer with beaters) to puree the sauce within the pot. Then let cook on low to medium heat at least another 90 minutes occasionally stirring. Let sauce cool on stove before serving.

Generally marinara doesn’t have meat in it but if you’d like to add it I’d try ½ lb of ground Italian sausage. Brown the meat first, then drain and add to sauce.

Eat. Eat. You look hungry.

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