Tuesday, June 22, 2010

Marinara Sauce

I wanted to use up what we have in the freezer and needed a way to serve up frozen ravioli.  This recipe was basic, but very yummy (and easy!).

I got the base from Allrecipes.com, but tweaked it a bit.

If you like a chunky sauce, use chopped tomatoes and don't over use the processor.  If you like it smoother, I'd use crushed tomatoes and run the whole thing through the processor at the end after you cook the onions into it.

If you don't like a slight kick, omit the red pepper flakes.

Don't have a bottle of white wine around?  We aren't wine drinkers, so I keep cooking wine in the pantry.  Keeps forever and works perfectly.  

Enjoy!

Basic Marinara Sauce
Serves 8

2 (14.5 ounce) cans diced tomatoes
1 (6 ounce) can tomato paste
4 tablespoons chopped fresh parsley (or 1 Tablespoon dried parsley)
3 clove garlic, minced
2 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon ground black pepper
Large pinch of sugar

Pinch of red pepper flakes
6 tablespoons olive oil
1/3 cup finely diced onion
1/2 cup white wine


1. In a food processor place Italian tomatoes, tomato paste, chopped parsley, minced garlic, red pepper flakes, sugar, oregano, salt, and pepper. Blend until smooth.
 
2. In a large skillet over medium heat saute the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce and white wine.
 
3. Simmer for 30 minutes, stirring occasionally.

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