Recipe by Hajar Elizabeth
Marinara sauce is meant to have no herbs, no wine and be a fresh tasting non-long cooking time sauce. I use this nearly every time I need a red sauce and have even found it to go much better with my meatballs for spaghetti than a long cooked complicated Italian gravy. This is a bulk recipe for freezing as I love my red sauce! Give me a good marinara any day! Use your favorite chopped Italian plum tomato in rich/thick juice for this recipe. I have used many brands most of which worked fine.
- 10 (12 ounce) canschopped canned plum tomatoes, in thick juice
- 10 -12 garlic cloves, peeled
- 5 medium onions, peeled
- 4 tablespoons extra virgin olive oil
- 2 teaspoons salt
- 2 teaspoons sugar
Directions See How It's Made
- Process onions and garlic in food processor to be extremely fine. Drop the garlic cloves through the feeder tube onto moving blades to ensure no big pieces. Sugar and salt should be done to taste and balance. Amounts given are a guide; I always have to adjust each time.
- Place olive oil into a stock pot and add onions and garlic **to cold pan. Set pan to medium low heat and add a sprinkle of salt.
- Cook garlic and onions until nearly mushy over a low heat stirring occasionally. Allow NO browning.
- Add tomatoes and sugar. You may need more or less salt and/or sugar depending on the tomato. This is not meant to be a sweet sauce but to balance the acidity in the tomatoes.
- Cook uncovered on low flame 2 hours and stir occasionally.
- Use immediately or cool and pack into locking plastic freezer bags and press flat to freeze. May reheat from frozen or thawed and you may find you need to simmer a few minutes to evaporate any excess water.