Inner Chef

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Marinara Sauce

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Marinara Sauce                                                                Makes: About 3 cups

(Taken from Bucca de Beppo’s cookbook and altered)

 This recipe can be doubled and frozen in serving sizes in ziplock freezer bags. Use this marinara sauce for meatball subs, pizzas, and as a light pasta sauce.

2 Tbsp. Olive oil

½ Red onion, chopped

3 Garlic cloves, small chop

1 (28 oz.) can Crushed tomatoes (you can use you homemade crushed tomatoes also)

Salt

2-4 Tbsp. Fresh basil, chopped (use more or less depending on your love for basil)

1-2 tsp. Sun-dried tomato paste

 

  1. In a 3-qt. saucepan, heat the olive oil over medium heat. Add onions and garlic, cook until golden brown, approximately 8 minutes. Watch the carefully so the garlic does not burn.
  2. Add tomatoes, tomato paste, and 1/8 tsp. salt. Bring to a boil, and then cook over low heat for approximately 30 minutes, stirring often so that the tomatoes do not burn.
  3. Turn off heat and add fresh basil and taste for more salt. Let stand for about 6-8 minutes so that the basil flavor can marry into the tomatoes.

 

You can freeze leftovers by allowing to cool, then placing amount desired into ziplock bags and seal tightly. Marinara can be frozen for up to 3 months. I usually put about 1-2 cups per bag depending on what I plan to use it for and how many I am serving.

Remember that once you defrost the sauce you cannot re-freeze it.

This can also be canned using the hot water bath method.

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