Saturday, October 3, 2009

Marinara Sauce


I make batches of this marinara sauce every couple of weeks and I freeze most of it to use in weeknight dinners. I use this for chicken parm and lasagna, it’s good plain over ravioli, and I have also used it on homemade pizza. It’s a very easy recipe that uses ingredients that I usually have on hand, all I need is a few cans of crushed tomatoes. This recipe is easily tweaked to add other veggies and spices, it always comes out good.

This recipe is usually enough for 2-3 uses.

2 (28 oz) cans crushed tomatoes
2 tbsp Olive Oil
½ sweet or yellow onion, finely chopped
3 garlic cloves, finely chopped
¾ cups red wine
2 tbsp Italian Seasoning

1.Heat Olive Oil over medium-low heat

2.Add onions and cook 5 minutes or until translucent

3.Add garlic and cook 1-2 minutes, be careful not to burn garlic

4.Increase heat to medium and add red wine, cook down to about half.

5.Add crushed tomatoes and spices and bring to a boil.

6.Decrease heat and simmer sauce 20 minutes – several hours (sometimes I will make this early on a weekend and let it cook all day)

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