Marinara Sauce
Recipes » Marinades and Sauces » Sauce
Very tasty. We ate quite a bit of it straight before it made it to the fridge, and I'm not even sure if it is safe there! The consistency is perfect- it has potential for meatballs, pasta, pizza, breadstick dip, etc.
Yield: 8 Ready in 1 hours
Cuisine: ItalianMain Ingredient: Tomatoes
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33 people trying soon
Verified by stevemur
| 1 14.5-oz canStewed tomatoes (No salt added) |
| 1 14.5-oz cansStewed Tomatoes |
| 1 6-oz canTomato paste |
| 4 tablespoonParsley; fresh, chopped |
| 2 cloveGarlic; minced |
| 1 teaspoonOregano; dried |
| 1 teaspoonBasil; dried |
| 1/2 teaspoonSalt |
| 1/4 teaspoonBlack pepper; ground |
| 1/4 teaspoonRed pepper flakes |
| 6 tablespoonOlive oil |
| 1/2 cupRed Onion; finely diced |
| 1/2 cupWhite wine |
| 1 tablespoonBrown sugar |
Marinara Sauce Preparation
1. In a food processor place stewed tomatoes, tomato paste, chopped parsley, minced garlic, oregano, basil, salt, and pepper. Blend until smooth.
2. In a large skillet over medium heat, saute/carmelize the finely chopped onion in olive oil for 5-10 minutes. Add the blended tomato sauce and white wine.
3. Simmer for 30 minutes, stirring occasionally. Do not overcook.
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