SALSA MARINARA Marinara Tomato Sauce
Ingredients
2 cans (28 ounce) tomatoes, in juice
2 tbsp. tomato paste
5 or 6 fresh basil leaves
2 tbsp extra-virgin olive oil
½ cup onions, finely chopped
2 garlic cloves, finely chopped
½ tsp salt
Freshly ground black pepper
In a blender, puree the tomatoes with their juices until almost smooth. Press the puree through a strainer with the back of a spoon. Discard any seeds that are caught in the strainer.
Set the tomato puree aside.
Heat oil in a large, dutch oven over medium heat. Add the onions and cook them for 8 minutes, or until they are soft but not browned.
Add the garlic and stir in for about 1 minute.
Add the tomato paste, stirring in throughout the onion mixture for about 1 minute.
Stir in the tomato puree, salt and a few grindings of pepper. Bring to a simmer over medium-high heat.
Reduce the heat to low and continue simmering, with the pan partially covered, for about 20 minutes. Stir occasionally.
Add the fresh basil leaves and stir in.
This will give you a smooth tomato sauce which is great served with your favorite pasta.
This sauce can be made 1 day ahead and stored in the refrigerator for up to 3 days. Rewarm over medium heat before using.
You can also store the cooled sauce in the freezer for future use for up to 1 month. Divide into the portions you will require and you may store in plastic containers with tightly fitting lids.
Makes about 6 cups sauce. You will require about 1 ½ cups per 1 pound of pasta.
Preparation and Cooking Time: 25 minutes
about the author: Rosemary Gullo
Rosemary is the author of Healthy Italian Cooking.
Healthy Italian Cooking is packed with dozens of tasty recipes and is Easy to Use. Each section takes you step by step through a new meal for your family. It is full of tips, tricks and secrets that will not only show you how to cook healthy Italian food, but will also cut down on cooking time and make dinner preparation simple.
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