Basic marinara sauce

Yield: 1 Servings

Measure Ingredient
8 \N Onions; diced
½ cup Celery; diced
10 \N Cloves garlic; minced
¼ teaspoon Salt
1 can Diced tomatoes (#10)
½ can Tomato paste (#10)
2½ quart Water
2 teaspoons Dried basil
2 teaspoons Dried thyme
½ cup Dried oregano
⅓ teaspoon Ground fennel
1½ cup Fresh tomatoes; diced
1 teaspoon Black pepper; freshly ground
½ cup Parsley; chopped
2 tablespoons Garlic; minced

In a large stock pot, saute the onions, celery, 10 cloves of minced garlic, and ¼ teaspoon salt in approx. 1½ teaspoons canola oil until translucent.

Add the basil, thyme, fennel, oregano, and black pepper and cook for approximately 2 more minutes.

Add the canned diced tomatoes; stir. Add the tomato paste; mix well, adding in the water as you stir. Add the second amount of garlic and diced fresh tomatoes.

Allow marinara to come to a boil and then reduce to a bare simmer. Allow to cook for at least one hour, preferably 3 or 4.

DO NOT SCORCH.

Add in the chopped fresh parsley during the last hour of cooking.

Serving Ideas : Excellent by itself or as a base.

NOTES : True and tried. Holds for approx. 5 days under refrigeration. Can be frozen.

Recipe by: Harvest Cafe & Bakery/Oxford MS Posted to CHILE-HEADS DIGEST V4 #079 by SenorJesus <rael64@...> on Aug 11, 1997

Similar recipes