Marinara sauce

Marinara sauce
Recipe type: sauce
Serves: about 4 cups of sauce. Scale up in direct proportion
  • 2 tablespoons olive oil
  • ½ cup chopped yellow onion
  • 2 cloves garlic, pressed or minced
  • 7 cups canned plum tomatoes, crushed by hand, juices drained
  • 2 teaspoons each dried oregano and basil
  • ½ teaspoon sugar
  • Salt and pepper to taste
  1. In a large heavy saucepan, heat the olive oil over medium-high heat for
  2. minute.
  3. Add the onion and garlic.
  4. Cook and stir for 3-4 minutes.
  5. Add the tomatoes, oregano and basil.
  6. Cook the sauce at a steady simmer for 20-25 minutes or until it has reduced slightly and shows no signs of being watery.
  7. Add the sugar.
  8. Salt and pepper to taste.
  9. Use at once for pasta. Or let cool for later use on pizza and pasta. Can be held in the cooler, covered, for 4-5 days.
  10. By adding 3 tablespoons of chopped fresh, flat-leaf parsley (or fresh basil) while the sauce is simmering, you will create a sauce with a slightly different flavor.
  11. Add crushed red pepper flakes or hot sauce to create a spicy arrabbiata variation.