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Recipegirl.com
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Marinara sauce is the classic of all Spaghetti sauces. It is
a simple tomato based sauce without meat. It can be made in advance and later enhanced
with meat, mushrooms or sausage. It can
be used as is in dishes like stuffed shells, macaroni and sauce or spaghetti
and meat balls.
2 28-oz cans Italian-style
whole peeled plum tomatoes
3 Tbsp
extra virgin olive oil
1
small onion
4
garlic cloves
1 Tbsp
dried rosemary or 2 Tbsp fresh
1 Tbsp
dried basil or 12 large fresh leaves
PREPARATION:
Drain the tomatoes, reserving the juice. Using a
potato masher, crush the tomatoes into chunks right in the can. Peel and finely
chop the onion. Peel and mince the garlic. Wash the fresh herbs, shaking off
the water. Strip the rosemary leaves and finely chop. (Using dry, chop them in
a mill). Strip the basil leaves and chop.
COOKING:
Place the reserved tomato
juice in a 1 qt pot and simmer (bubbling) until reduced to 1/3. then add to the
sauce.
Heat a medium sauté pan over medium-high heat. Add the
3 Tbsp olive oil, then the onions. Sauté until onions are softened, about 5
minutes. Add the garlic and sauté another minute.
Add the tomatoes, herbs and pepper. Reduce heat to low and cook until is reduced and it thickens, about 1 to 2 hours
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