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| I've been tinkering with marinara sauces over the last couple of years. Below is the recipe I've come up with. It's a very basic sauce because I like to keep it in the freezer and pull it out for various uses. I then doctor it up for whatever I'm making by adding fresh herbs, crushed red pepper, whatever. Caramelizing the onions helps to take away the harsh taste onions can sometimes add to your sauce. Same with crushing/smashing the garlic. |
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| 1 Tbs |
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olive oil |
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| 1 Tbs |
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sugar |
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| 3-4 |
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medium onions, chopped |
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| 1/2 cup |
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cup dry red wine |
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| 6 |
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cloves garlic, crushed with the blade of a knife |
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| 3 |
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(28-ounce) cans crushed tomatoes (or 2 28-ounce cans crushed and 2 14-ounce cans diced if you want a bit more chunkiness) |
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| 2 |
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(6-ounce) cans tomato paste |
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| 2 tsp |
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oregano |
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| 1/2 tsp |
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dried basil |
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| 1/2 tsp |
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thyme |
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| 1/2 tsp |
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marjoram |
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| pinch |
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of crushed red pepper or more to taste |
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salt and pepper to taste |
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| 1 Tbs |
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extra virgin olive oil |
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| Heat oil in a Dutch Oven over medium heat. Add chopped onions and 1 tablespoon sugar. Sauté onions for 30-45 minutes, or until sweet and caramelized. As the pan dries while onions are cooking, add red wine as needed. Once onions are done, continue to add the rest of the ingredients. Stir until well-combined. Simmer over low heat for 4-6 hours (you can simmer for less, but I would simmer for at least 1-2 hours). Stir often to keep the sauce from burning or getting overcooked. |
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| Yield: about 9 cups |
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| Recipe Source |
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Author: Lindrusso Source: CL BB
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| Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |