Basic marinara sauce

1 Servings

Ingredients

QuantityIngredient
8Onions; diced
½cupCelery; diced
10Cloves garlic; minced
¼teaspoonSalt
1canDiced tomatoes (#10)
½canTomato paste (#10)
quartWater
2teaspoonsDried basil
2teaspoonsDried thyme
½cupDried oregano
teaspoonGround fennel
cupFresh tomatoes; diced
1teaspoonBlack pepper; freshly ground
½cupParsley; chopped
2tablespoonsGarlic; minced

Directions

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