Any body know a good recipe for Marinara Sauce Thanks All :)?!
Makes 4 quarts
2 - 28 ounce cans tomato puree (never use tomato sauce)
2 - 18 ounce cans tomato paste
32 ounces water (approximately, add more or less to your thickness preference)
2 tbls minced garlic
2-3 bay leaves
1 tbls dried basil*
1 tbls dried parsley*
1 tbls dried oregano*
? tsp dried thyme*
? tsp dried sage*
Mix all ingredients in a 4-5 quart Dutch oven; bring to a boil, stirring constantly. Reduce heat, cover and simmer over very low heat several hours for flavors to meld, stirring occasionally. Do not let it boil too rapidly. Since tomato products seem to vary in sweetness, a couple teaspoons of sugar can be added if a little extra sweetness is desired.
This is a basic sauce, producing a flavor that I and many of my friends and family love. To some or all of this sauce can be added meat of any kind, vegetables of any kind, etc., to make a marinara, cacciatore, meat sauce, arrabiatta, whatever you prefer.
* I don’t really measure these ingredients. I just sprinkle onto the sauce until it looks like enough
6 tablespoons virgin olive oil
1 Spanish onion, cut into 1/4-inch dice
4 cloves garlic, thinly sliced
4 teaspoons fresh thyme leaves (or 1 teaspoon dried)
1/2 medium carrot, finely shredded
2 28-ounce cans of tomatoes, crushed by hand and mixed well with their juices
Salt, to taste
Place oil into a sauce pan with onions and garlic, and cook over medium heat until translucent but not brown (about 10 minutes). Add the thyme and carrot; cook 5 minutes more. Add the tomatoes. Bring to a boil and then lower the heat to just bubbling, stirring occasionally for 30 minutes.
Season with salt to taste. Serve immediately or set aside for further use. The sauce may be refrigerated for up to 1 week or frozen for up to 6 months.
1/4 pound of butter (or use olive oil)
1/4 cup chopped garlic
3 1/2 pounds crushed tomatoes
One 26 ounce can of tomato sauce
1 1/2 teaspoons dry basil (prefer 4 1/2 teaspoons fresh basil)
1 1/2 teaspoon coarse black pepper
Also this sauce scorches easily so PLEASE keep it to a simmer. Simmer means to cook gently over low heat (no lid). You should only see tiny bubbles just breaking the surface of the liquid...
Heat a soup pot or stock pot or a very large skillet over medium-low heat ...
When your pan is hot, add butter or oil (butter should "foam up" immediately, but not burn) ...
Add garlic and sauté until garlic is soft and turns white (Don’t burn)
Add squeezed tomatoes, tomato sauce, basil and pepper and cook uncovered while stirring until sauce begins to simmer. Leave uncovered and adjust the heat as needed to keep the sauce just simmering (stirring frequently) for about 45 minutes....
Strain the sauce or puree in a food processor...if you prefer a smooth sauce...
Adjust the seasoning to your taste ...