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Name: Marinara Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 3
Cuisine: American
Ingredients: And finely chopped; 2 tb Shredded fresh basil; Crushed and peeled*; 1/4 ts Salt; 14 14-oz. can of Italian plum; OR one 35-oz. can and one; Tomatoes, lightly drained; Seeded and finely chopped; 2 1/2 lb Plum tomatoes, peeled,; 2 sm Garlic cloves, minced OR; 1/4 c Extra-Virgin Olive Oil; 1/2 ts Pepper

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INGREDIENTS

And finely chopped
2 tb Shredded fresh basil
Crushed and peeled*
1/4 ts Salt
14 14-oz. can of Italian plum
OR one 35-oz. can and one
Tomatoes, lightly drained
Seeded and finely chopped
2 1/2 lb Plum tomatoes, peeled,
2 sm Garlic cloves, minced OR
1/4 c Extra-Virgin Olive Oil
1/2 ts Pepper

Servings

INSTRUCTIONS

1. In a medium nonreactive skillet, heat the oil over moderately low heat. Add the garlic and cook, stirring, until golden, about 4 minutes. Discard the garlic if desired. 2. Add the tomatoes, salt and pepper. Cook, stirring occasionally, until thickened, about 30 minutes. Soft bits of tomato will remain, and the sauce should be thick enough to hold its shape on a spoon. (The sauce can be made ahead and kept covered in the refrigerator for up to 4 days or frozen for up to 3 months.) Stir in the basil just before serving. * Crushed, peeled garlic cloves can be discarded after browning for a very subtle flavor or left in and discarded at the end of cooking for a slightly more emphatic garlic taste. More often than not I used minced garlic and leave it in. This gives the sauce a strong garlic flavor. NOTE: Many southern Italians refer to a quick tomato sauce as "marinara" because it could be made at a moments notice by a fishermans wife upon her husbands return. Serve over breaded or fried foods or mixed into baked pasta dishes or spaghetti, it is the most common southern Italian tomato sauce. I like to make a simple marinara, which I can later adjust by adding sauteed onions, other fresh herbs, such as oregano, parsley, marjoram or rosemary, or by adding hot peppers.

NOTES

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Marinara Sauce

And finely chopped
2 tb Shredded fresh basil
 Crushed and peeled*
1/4 ts Salt
14 14-oz. can of Italian plum
 OR one 35-oz. can and one
 Tomatoes, lightly drained
 Seeded and finely chopped
2 1/2 lb Plum tomatoes, peeled,
2 sm Garlic cloves, minced OR
1/4 c Extra-Virgin Olive Oil
1/2 ts Pepper

1.  In a medium nonreactive skillet, heat the oil over moderately low heat.  Add the garlic and cook, stirring, until golden, about 4 minutes. Discard  the garlic if desired. 2. Add the tomatoes, salt and pepper. Cook, stirring  occasionally, until thickened, about 30 minutes. Soft bits of tomato will  remain, and the sauce should be thick enough to hold its shape on a spoon.  (The sauce can be made ahead and kept covered in the refrigerator for up to  4 days or frozen for up to 3 months.) Stir in the basil just before  serving. * Crushed, peeled garlic cloves can be discarded after browning  for a very subtle flavor or left in and discarded at the end of cooking for  a slightly more emphatic garlic taste. More often than not I used minced  garlic and leave it in.  This gives the sauce a strong garlic flavor. NOTE:  Many southern Italians refer to a quick tomato sauce as "marinara" because  it could be made at a moments notice by a fishermans wife upon her  husbands return.  Serve over breaded or fried foods or mixed into baked  pasta dishes or spaghetti, it is the most common southern Italian tomato  sauce.  I like to make a simple marinara, which I can later adjust by  adding sauteed onions, other fresh herbs, such as oregano, parsley,  marjoram or rosemary, or by adding hot peppers.

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Nutrition

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Serving Size: 1 Serving (451g)
Recipe Makes: 3 Servings

Calories: 638
Calories from Fat: 638 (100%)

Amt Per Serving		% DV

	Total Fat 72g	96 %
	Saturated Fat 10.4g	52 %
	Monounsaturated Fat 34.6g
	Polyunsanturated Fat 23.8g
Cholesterol 0mg		0 %
Sodium 0.3mg		0 %
Potassium 8.5mg		0 %
Total Carbohydrate 0.4g		0 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 0.3g
Protein 0.1g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 638

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