Ingredients
-
2
-
1
-
1
-
1
-
2
-
2
-
1/2
-
-
-
-
-
-
-
-
Directions
Marinara Sauce,A trip to the Olive Garden inspired me to create this recipe. This is a quick, easy and versatile Marinara Sauce with a delicious fresh taste. Serve over cooked spaghetti, ravioli or other pasta; sprinkle with freshly grated Parmigiano Reggiano cheese. Or chill and serve as a salsa with garlic bread sticks or tostitos.,My changes used 14.5 oz cans of whole San Marrzano tomatos, diced them used the juices + can juices for step 2. I also added 1 teaspoon anchovy paste. Other than those two tiny tweaks it’s an awesome base recipe.,Superb recipe, but I encourage the inclusion of either 1 chopped clove of Elephant garlic, or two chopped cloves of generic garlic; excellent in pasta or used as a pizza sauce.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
In a Saucepan, Saute the Onions, but Do not Let Them Brown. |
|
2
Done
|
to the Saucepan, Add the Liquid Drained from the Diced Tomatoes. Add the Basil, Italian Seasonings, Sugar (or Sugar Substitute) and Crushed Red Peppers. Simmer Liquid and Spices For About 30 Minutes or Until Liquid Is Reduced by Half. |
|
3
Done
|
Add the Diced Tomatoes and Crushed Tomatoes and Cook Just Until Heated, About 1 Minute. |
|
4
Done
|
If You Prefer, You Can Used Whole Tomatoes and Dice Them, Saving Any Tomato Liquid For Step 2. |
