Wednesday, November 11, 2009

Marinara Sauce

Marinara Sauce is very flexible. I noticed from recipes that you can serve it over pasta, meat, seafood or spread onto pizza. I actually used it to cook with some vegetables.

The sauce was a breeze to make and kept very well in the refrigerator for weeks. The sauce can be frozen as well.

This recipe yields about 1 1/2 cups.

3 tablespoons olive oil
2 onions ; chopped
3 garlic clove ; minced
2 1/2 cups diced peeled seeded tomatoes
1/2 teaspoon dried oregano ; crumbled
1/4 teaspoon sugar
1 pinch dried basil ; crumbled
1 1/2 tablespoon Tomato paste ; or to taste
Salt ; to taste
Freshly-ground black pepper ; to taste

Heat oil in heavy medium saucepan over medium heat. Add onions and garlic and saute until translucent, about 5 minutes. Add tomatoes, oregano, sugar and basil and simmer until thickened, stirring occasionally, about 1 hour.

When mixture cool, blend until smooth. Stir in tomato paste. Season with salt and pepper.

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