Marinara Sauce
Rating:
☆☆☆☆☆ 0 votes0
Serves:
8
Prep:
30 Min
Cook:
3 Hr
Method:
Stove Top
Ingredients
-
228 oz cans of italian crushed tomatoes
-
16 oz can of tomato paste
-
3-4 clovegarlic, minced
-
2 Tbsporegano, dried
-
2 Tbspbasil, dried
-
1/3 csugar
-
1 Tbspsalt, optional or to taste
-
1 tspground black pepper, optional or to taste
-
1/2 cred wine, optional
-
·olive oil to cover bottom of dutch oven
How to Make Marinara Sauce
- Put just enough olive oil to cover the bottom of a dutch oven or stock pot. Saute garlic until gently brown. Add tomato paste to oil and garlic and continue to gently saute for only a few minutes.
- Add the Italian crushed tomatoes and all other dry ingredients (and wine if you are using it). Stir and bring to a boil. Lower heat to simmer, stirring occasionally to prevent sauce from sticking to the bottom.
- Allow sauce to simmer for 3 hours. (You will have to continue to stir sauce to prevent burning).
After 3 hours, remove sauce from heat and allow to cool. At this point you can refrigerate or freeze. - This sauce can easily be doubled or even tripled to make enough for several meals. Also, you can add meatballs, sausage, pork or beef while simmering and you will have a great meat sauce.
