Amanda & Friends' Cookbook Category Cook Back Next
 

Marinara Sauce

Cook: Laurie

This is my "awesome" marinara sauce recipe. I usually double or triple it because it freezes well. ;-)

2 tbsp olive oil
4 cloves garlic, minced
28 ounces (I large can) pureed tomatoes
2 tbsp red wine (optional)
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon thyme

In a medium-size saucepan, heat the olive oil and garlic, stirring often. Cook until the garlic is golden. Add all the remaining ingredients, and bring to a boil slowly. Simmer for 20 minutes, stirring occasionally.

I also add (without measuring!) peeled, sliced zucchini, sliced mushrooms, onion and/or green onions, and black olives. Also, I don't measure my seasonings generally, I just dump them in, often adding extra, like thyme and marjoram and savory. I ALWAYS use the wine, chianti being my choice, and I measure it generously! ;-) And when I make a big batch, I often add tomato paste, tomato sauce and chopped tomatoes. If the sauce needs thickening after you've simmered it a while, add parmesan cheese.

This basic recipe is from "The Healing Power of Foods" cookbook, and you can be really flexible and creative with it. Serve it over any kind of pasta (we like angel hair best), and throw on some pine nuts if you like! Enjoy!

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