Marinara Sauce

Hi All! Here is another fresh, no meat recipe for you. If you haven’t made your own Marinara sauce before, this is a great time to try it! I think it is super important in a recipe like this that you try to use the best ingredients you can find since you will actually taste everything pretty clearly. Fresh herbs are the best for this one. I hope that doesn’t keep some of you from making this! Trust me…if you are going to make your own sauce, take the time and effort to use fresh herbs. You will not be sorry and it truly makes the difference between so-so Marinara and great Marinara.

Use good quality, fresh ingredients for this and you will not regret it!

Use good quality, fresh ingredients for this and you will not regret it!

Marinara Sauce

2 Tbs. extra virgin olive oil

1 large white onion, diced

4 large garlic cloves, minced

1- 28 oz. can San Marzano or other good quality plum tomatoes, chopped

1- 28 oz. jar (or can) tomato puree

3- 15 oz. cans tomato sauce, plain

15 oz. (approx) water

(I use this to rinse the cans then pour it in)

3 Tbs. double-concentrate tomato paste

8 Tbs. basil, chopped

5 Tbs. flat leaf parsley (Italian), chopped

3 Tbs. fresh oregano, chopped

2 Tbs. fresh thyme, chopped

2 Tbs. raw sugar (or white)

1 3″ rind of  parmesan

1/2 cup parmesan, grated

(plus more to taste and garnish)

In a sauce pan, heat the olive oil over medium heat and add the onion. When it is about 3/4 of the way cooked through, add the garlic and push it all around until it is clear. Add the remaining ingredients and let simmer covered for a few hours. If you like your sauce a bit thicker, keep the lid off for a while.

Serve with a shave or two or more parmesan. 🙂

What do I love about this recipe? I love that it is great to have as an alternative to fish during Lent. I love that it comes together so quickly. It is fresh and light!

What don’t I love about this recipe? Well, it is a reminder to me that I am in no way part Italian, which makes me sad.

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