Marinara Sauce (martha Stewart)
From lovetolaughalot 5 years ago
- 40 minutes - 10 minu to make
- Serves 6-8
This sauce would be great for so many recipes. I love using fresh tomatoes in the summer when available, instead of canned tomatoes. Fresh herbs are also a plus! COOK'S NOTES Sauce can be refrigerated for up to 3 days or frozen for up to 3 months.
Ingredients
- 3 tablespoons extra-virgin olive oil shopping list
- 1 medium onion, chopped shopping list
- 4 garlic cloves, thinly sliced shopping list
- 2 cans (28 ounces each) peeled whole tomatoes, pureed in a food processor, I add extra fresh tomatoes (skinned) shopping list
- 1/2 teaspoon crushed red-pepper flakes shopping list
- coarse salt and freshly ground pepper shopping list
- 1/4 cup fresh basil, leaves torn shopping list
- 1 tablespoon chopped fresh oregano shopping list
How to make it
- DIRECTIONS
- 1. Heat oil in a large heavy pot over medium heat. Cook onion and garlic until soft and translucent, about 8 minutes. Add tomatoes, red-pepper flakes, 1 teaspoon salt, and some pepper. Simmer, covered, until thick, 25 minutes. Stir in herbs.
People Who Like This Dish 2
- tuilelaith Columbia, MO
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- lovetolaughalot Lexington, SC
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