Jane's Marinara Sauce

Submitted by Jane Dodgson

"This is the best tomato sauce I have ever eaten. I adapted both Rocco Dispirito's Mama's Marinara Sauce and Jaime Oliver's Basic Tomato Sauce. I serve this with spaghetti and meatballs."

 

• Ready In: 1hr 10mins
• Ingredients: 15
• Serves: 6

ingredients

• 0.5 (28 ounce) can crushed tomatoes
• 1 (28 ounce) can whole tomatoes
• 1⁄2 tablespoon tomato paste
• 2 garlic cloves, chopped fine
• 2 tablespoons olive oil
• 1⁄2 tablespoon butter
• 1⁄2 yellow onion, chopped fine
• 3⁄4 cup chicken broth (Campbell's low sodium one is good)
• 1⁄2 cup water
• 1⁄2 tablespoon dried oregano
• 1 teaspoon sugar
• 1 teaspoon red pepper flakes (to taste)
• 2 tablespoons fresh basil
• salt
• fresh ground pepper

directions

1. Puree the whole tomatoes in a blender and set aside.
2. Heat olive oil and butter over medium heat and saute garlic and onions until translucent, about 6 minutes or so.
3. Add the oregano and red pepper flakes and stir.
4. Next add all the tomato products, sugar, basil, salt, fresh ground pepper, stock and water. Stir and bring to a gentle boil.
5. Turn heat to low and cover and simmer for one hour.

Reviews

[Is This Really Nece]

When made according to the recipe, the sauce is a bit watery and thin; however, if the lid is taken off for the last 15 minutes of the cooking time so some of the water can evaporate, the result is a really nice, spicy marinara sauce. I use vegetable instead of chicken broth (I'm a vegetarian, but it is also closer to the original which doesn't use any meat at all) and dried basil instead of fresh.

 

[waynejohn1234]

Great sauce and will be used for many different reals - very adaptable. Thanks for submitting.

 

[abowman]

AMAZING!!!! I could eat this every night! Great job Jane!!