Longer-Cooked, Very Garlicky Marinara Sauce

Submitted by ratherbeswimmin

"Adapted from the sauce developed at Trio's Ravioli Shoppe in Boston. Good over any pasta."

 

• Ready In: 1hr 15mins
• Ingredients: 9
• Yields: 9 cups (about)

ingredients

• 3⁄4 cup olive oil
• 3⁄4 cup finely minced garlic
• 2 (28 ounce) cans whole tomatoes, with liquid
• 6 cups water
• 2 tablespoons chopped fresh basil
• 1 tablespoon minced fresh parsley
• 1 1⁄2 tablespoons sugar
• 2 teaspoons salt
• 1 teaspoon fresh ground pepper

directions

1. Add olive oil to a large pot over med-high heat.
2. Add in the garlic; stir/saute until the garlic is lightly golden.
3. Add in the tomatoes w/ liquid--squeeze the tomatoes with your hands to break them up as you drop them into the pot.
4. Add in the water, basil, parsley, sugar, salt, and pepper.
5. Bring to a boil; lower heat and simmer, stirring occasionally, for 45 minutes.
6. Serve right away or freeze for later use.

Reviews

[thericapitos]

I made this gravy this weekend. This is excellent sauce if you use a heavy and not light olive oil and you are sure to reduce it to a thicker consistency or use a bit less water. I also used more basil than called for. It is NOT however a carbon copy of Trio's famous gravy.