Sunday, April 24, 2011

Chunky Marinara Sauce

Unlike our Classic Marinara Sauce, which is relatively smooth, this version contains luscious chunks of tomato. Use regular diced tomatoes for larger chunks, or petite-cut tomatoes for smaller chunks, as you prefer.


2 tablespoons extra virgin olive oil (or 1 tablespoon for a low-fat version)
1 clove garlic, minced
2 tablespoons chopped onion
2 cans (14.5 ounces each) diced tomatoes, either regular or petite-cut
1 can (8 ounces) tomato sauce
1/2 tablespoon fresh basil leaves, shredded or coarsely chopped, or 1/2 teaspoon dried basil
Salt and freshly ground black pepper to taste

In a large saucepan or dutch oven, saute the garlic and onion in the olive oil over medium-low heat for 2-3 minutes, until soft and fragrant. Do not let the garlic burn.

Stir in the tomatoes, tomato sauce, basil, salt, and pepper. Raise heat to medium high and bring the mixture just to a boil.

Reduce heat to low, cover, and simmer for 20-30 minutes, stirring occasionally.

Use within 2-3 days, or freeze for future use.

-- Approximately 3 1/2 cups of sauce

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