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  • Marinara sauce

Marinara sauce

Posted on Dec 26th, 2018
by Matthew
Categories:
  • Recipes

Marinara Sauce recipe


⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.

By thesmartcookiecook.com
A recipe of Marinara sauce. Read more below.
Marinara sauce, recipe Rating: 4.8
Number of votes:80

We use this recipe as our standard red sauce. Use it for spaghetti or pizza, or cook manicotti in this sauce. The last time we made this recipe, we multiplied it by 40 to make several gallons. Recipe freezes well and is outstanding when you use fresh garden tomatoes.

Ingredients
One 28-ounce can Italian tomatoes*
One 6-ounce can tomato paste
1/2 cup (only fresh) chopped parsley
1 clove garlic
1 teaspoon oregano (or two Tablespoons fresh)
1 teaspoon basil (or two Tablespoons fresh)
1 teaspoon salt
1/2 teaspoon pepper
4 Tablespoons olive oil
1/2 cup diced onion
1/2 cup dry white wine (use good wine)

Place tomatoes with juice, tomato paste, parsley, garlic, oregano, basil, salt, and pepper in a blender or food processor container. Process until smooth.

Heat olive oil in a 12-inch skillet over medium heat. Add onions and saute 2 minutes. Add tomato mixture and wine. Reduce heat and simmer 30 minutes (or all day, but take care not to scorch bottom of pan), stir occasionally.

*Two pounds of fresh tomatoes may be substituted for canned tomatoes. Cut fresh tomatoes into quarters and simmer 1-1/2 hours. Proceed as if using canned tomatoes.

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Reference: Marinara sauce

Recipe type: xarchivex

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Matthew

An amateur chef, mainly cooking for friends and peers. Likes to drink good wine, too. Sous-vide apprentice. Prefers salty food over sweetstuff.

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