Basic marinara sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Onions; diced | |
| ½ | cup | Celery; diced |
| 10 | 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 |
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