Marinara Sauce

marinara sauceThis Marinara Sauce is a delicate yet spicy, savory sauce, the perfect sauce for pasta, Miracle Noodles, Lasagna, or for bread stick dip. You can easily adjust ingredients and amounts to fine-tune the flavors to suit your tastes — more garlic, less oregano, maybe another dollop of tomato paste or a little more bell pepper.  Thin or thicken as needed and make it your own.

 

Marinara Sauce:

  • 1 – 2 T EVOO
  • 2 garlic cloves, minced
  • 1/2 red or white onion, finely chopped
  • 1 red, orange, yellow, or green bell pepper, seeded and finely chopped
  • 1 T chopped fresh basil, OR 2 t dried basil
  • 2 t chopped fresh oregano, OR 1 t dried oregano
  • 2 16-oz cans tomatoes, either whole, chopped, or as sauce — your choice, OR 2 lb chopped fresh tomatoes
  • 2 T tomato paste

 

  1. Heat the EVOO in a large, heavy skillet over medium heat and add the EVOO.
  2. When it’s hot, add the garlic, onions, and peppers and cook until the onions are translucent, about 10 minutes.
  3. Add the basil and oregano, stirring to combine, and cook another minute or so.
  4. Add the tomatoes and tomato paste, stirring well to combine.
  5. Turn the heat to low, cover, and simmer anywhere from 15 minutes to several hours, whatever you feel like doing or whatever time you can afford. Longer cooking creates a deep, richer flavor. Shorter cooked sauces are delicious, often with a fresh, lighter flavor. The choice is completely yours. Note: if you used whole tomatoes in the sauce, crush them between the back of a wooden spoon and the edge of the pan while the sauce simmers.

 

The Marinara sauce is ready to eat!  It will stay in the refrigerator for a week or more, and it freezes very well.

 

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