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Marinara sauce

SERVINGS
Makes 4 cups Servings
RATE THIS RECIPE
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SERVINGS
Makes 4 cups Servings
RATE THIS RECIPE
(0)

Ingredients

  • 2 tablespoon extra-virgin olive oil
  • 1/2 cup finely chopped onion (1 medium)
  • 1 tablespoon chopped fresh italian (flat-leaf) parsley
  • 1 tablespoon large clove garlic, finely chopped
  • 1 can (28 oz) progresso crushed tomatoes with added puree
  • 1 can large fresh basil sprig with leaves removed
  • 1 teaspoon sea salt or kosher (coarse) salt
  • Preparation

    Baking Directions:

    In 3-quart nonreactive saucepan, heat 2 tablespoons oil over medium heat.

    Add onion; cook 4 to 6 minutes, stirring occasionally, until translucent.

    Stir in parsley and garlic; cook about 30 seconds or until fragrant.

    Stir in tomatoes, basil stem and salt.

    Simmer uncovered 20 to 30 minutes, stirring frequently, until thickened.

    (If sauce tastes too acidic, add pinch of baking soda and cook 5 minutes longer.

    If sauce needs touch of sweetness, add pinch of sugar and cook 5 minutes longer.)

    Remove basil stem before serving.

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