Boston Garden Marinara Sauce

Submitted by Chef Mike Giga

"Always in search of the perfect sauce... well you must be or you wouldn't be here reading this description. Now I'm not saying it's the perfect sauce but its my base for all my sauces. I use a combination of fresh and dry ingredients and now sugar here I'm not a fan of a sweet sauce. I add mixed peppers, onions, mushrooms, fresh garlic and splash of Sam Adams. I also use different brands of puree and diced tomatoes because you'll get a better flavor. Some advice I once received from a cook once before I started my search for a good sauce. Oh yeah hope you like to jar your sauce your gonna have a bunch. I have gotten 7qts after the meals I have made with my sauce. So enjoy my recipe I'm always looking for input good or bad."

 

• Ready In: 4hrs 30mins
• Ingredients: 20
• Serves: 6-7

ingredients

• 2 (28 ounce) cans tomato puree, different (brand than diced)
• 4 (28 ounce) cans diced tomatoes
• 16 ounces tomato paste
• 1 medium Spanish onion
• 3 -4 shallots
• 1 yellow bell pepper
• 1 green bell pepper
• mushroom
• 1 bunch scallion
• 1 bunch fresh parsley
• fresh basil (the pack I found was about 2.5 oz I wanted alil more)
• 1 head garlic
• 2 cups romano cheese

• Dry ingredients

• oregano
• basil
• parsley
• thyme
• salt & pepper (I like grinding them myself)

• Liquid ingredients

• sam adams ale
• extra virgin olive oil

directions

1. I start by cutting up the peppers cubed and strips its your choice I vary mine. I Cut up at least half of the onion, some scallions, all of the shallots a bunch of mushrooms, a little parsley and I use a few cloves of garlic i like to chop mine up. Heat up a sauce pan medium heat and I splash in some Olive Oil or some garlic oil. Add all the ingredients and lightly season with oregano, basil, parsley,salt & pepper (all dry ingredients) I splashed some Sam Adams in during the saute process. Stir occasionally and cover I turn down the heat once it gets going and saute on low. I have no set time on this I'm usually cleaning up my mess and preparing for the sauce maybe 10 minutes or
2. I take a good portion of the remaining parsley, Basil, a few more cloves of garlic and chop them all up to be added to the sauce. preheat the sauce pan I'll splash some olive oil in the pan to help eliminate burning the bottom. When your saute veggies are ready pour them in the bottom of the sauce pan mix up and add all the cans of tomatoes and 2 cups of Sam Adams Ale.
3. Add a cup of Romano cheese and season with the dried basil, parsley, thyme, oregano salt and pepper stir sauce good and cover. I leave on high till its warm all the way through then I reduce heat to low and let simmer for a few hours. No set time on this either but I know the longer it goes the better it seems to be. I have let it simmer for 4-6 hours then canned the sauce in a wide mouth quarts. during this process I will stir the sauce and add some more dry ingredients during this process. I will add another cup of cheese in the last hour of the simmer as well.
4. Serve with meatballs, garlic bread & a salad and enjoy your meal. Want to know the secret to a good meatball add a little bit of your sauce to the meatball mix.