Basic Marinara
I normally double or triple this recipe and freeze them in individual containers. I try to make it basic then depending on the recipe I can add more flavors such as wines or chicken broth. When making a marinara/sauce remember that dried herbs hold their flavor and color when slow cooking. If you are using fresh herbs don’t add them in until you are finished with the cooking process and just before serving. If you have fresh tomatoes then use them starting with 3 pounds.
**Cindy’s Tip!: Use with your favorite recipe or divide and store in your refrigerator or freezer. **
You can also find this recipe in my cookbook:
Ingredients
- 1/3 cup olive oil
- 1/2 cup yellow onion, finely diced
- 2 cloves garlic, minced
- 1/4 teaspoon crushed red-pepper flakes
- 4 cups canned San Marzano Italian plum tomatoes in their juices or crushed tomatoes
- 1 can tomato paste
- 1 1/2 teaspoon sea salt
- 1 teaspoon freshly ground pepper
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1/2 teaspoon dried thyme
Directions
In a large pot heat to a medium-high temperature. Add in olive oil. Once hot add in onion and let cook for 30 seconds. Lower temperature to medium and add in garlic and red pepper flakes.
Add in tomatoes and bring to a boil. Using a teaspoon add in tomato paste and add to the pot by pressing the paste against the edge of the pan. Fill the can with hot water and stir using the teaspoon (to get all of the paste) and pour into the pot.
Add in salt and herbs then stir using a wooden spoon.
Bring to a boil then cover and reduce to a simmer. Let cook for 15-30 minutes. Taste for any additional herbs or salt.