This is my recipe for basic tomato sauce, AKA Marinara sauce. You can add it to any pasta (preferably Di Cecco pasta) with a sprinkle of Parmigiano cheese for a main dish or in any recipe that calls for tomato sauce.
1 Can peeled Italian tomatoes (with or without basil) – With or without added puree – I use without puree
1/4 cup Extra Virgin Olive Oil
1 onion (sliced)
2 tsp. onion powder
1 tsp. Lawry’s Garlic Salt
1 carrot (cut lengthwise in 4 pieces)
1 stalk celery (cut in half)
– In medium pot, add olive oil and sliced onion – simmer until onion is golden but not brown.
– Remove cooked onions.
– Chop canned tomatoes in blender (or by hand if you’re so inclined)
– Add chopped tomatoes, spices, carrot and celery to olive oil in pot.
– Mix well and simmer for at least an hour, stirring often.
This recipe can be doubled for a larger crowd or to freeze any leftovers in individual containers for when you’ll need a basic tomato sauce for recipes or another dish of pasta.
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