rustic marinara sauce

How To Make rustic marinara sauce

• 1

  In a heavy 3 qt. saucepan, over medium heat, pre-warm the pan and the olive oil, while you're opening the tomato cans.
• 2

  Pour the tomato puree into the hot olive oil, and let it "fry" for a minute, stirring occasionally. You'll be surprised how much richness this little extra step adds to your sauce.
• 3

  Blend in the beef or chicken base now. (This is optional for vegetarian)
• 4

  Add the onion, garlic, herbs, salt and pepper. The amounts given are approximate; use more or less to your taste. Allow the puree and seasoning to bubble together for a minute. Then stir in the stewed tomatoes* and the wine. (You can leave out the wine, but don't!) Swish the water around in the cans to get all the tomato-goodness, and add the water to the pot.
• 5

  If you like to add mushrooms and/or other vegetables to your sauce, add them here. We're Italian purists ;) so we don't add anything to our sauce.
• 6

  Bring sauce to a soft boil, then cover, and reduce the heat to medium low or low. Allow the sauce to simmer a minimum of 30 minutes. (I prefer an hour).
• 7

  *NOTES: The diced stewed tomatoes are much nicer, but if what I have on hand is the thick-sliced style I prefer to break them up in hand as they go into the pot, so we don't end up with huge chunks of tomato.
• 8

  This recipe makes a double batch, enough for two casseroles (like my meatball sandwich casserole), or to serve a crowd. I like to work smart, so I make enough that I can put half in the frig or freezer for a quick-fix meal later.
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