Stacey's Tried and True Classic Marinara Sauce
1 largeonion, diced
5 clovegarlic, minced
3 Tbspolive oil
6 oztomato paste
35 oztomato puree with basil
28 ozcrushed tomatoes with basil
28 ozwhole, peeled plum tomatoes, squeeze in your hand over the pot, then drop into pot
14 ozdiced tomatoes, italian style
29 oztomato sauce
2 Tbspdried basil
1/2 cparmesan cheese, grated
·salt and pepper to taste
How to Make Stacey's Tried and True Classic Marinara Sauce
- In a large soup pot, heat olive oil. Add onions and sprinkle with salt. Then add garlic.
- Once onion is translucent, add tomato paste. Stirring constantly for two to three minutes to cook paste. Add hot water to tomato paste can and add to the pot, stir to combine. I know this isn't much water, but we are getting there.
- Next add tomato puree. Fill that can to about half or a little less with hot water, stir around to get any other tomato bits out and add to the pot. Add a sprinkle of salt, a tablespoon of sugar, and half of the basil.
- Add diced tomatoes and tomato sauce. Fill sauce can about half with hot water and add to pot. Then sprinkle with salt, sugar, pepper, and add basil
- Turn heat down to low and let sauce simmer for at least an hour and a half. The longer the better, the sauce will reduce and all the flavors will combine. You want to let all of that water reduce out of your sauce for a thicker sauce.
- While sauce is simmering you can add meatballs or Italian sausage, or any other meat you like is you choose.
- When sauce reaches your desired thickness, remove from heat and add parmesan cheese. Stir to combine and enjoy over your favorite pasta. Leftovers can be stored in containers and frozen for a few months.