Marinara sauce
By Rexanne 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.
Ingredients
Ingredients:
- 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
- 2 tsp.Pepper
- 1 carrot, cut lengthwise in 4 pieces
- 1 stalk celery, cut in half
Instructions
Instructions:
- 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.
Notes
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.
