Marinara Sauce
- Ready In:
- 1hr 30mins
- Ingredients:
- 9
- Yields:
-
3 pints
ingredients
- 2721.55 g ripe Italian tomatoes
- 236.59 ml very finely minced onion
- 118.29 ml very finely minced celery
- 236.59 ml very finely minced carrot
- 118.29 ml olive oil
- 4.92 ml sugar
- white pepper
- 9.85 4.92 ml dried basil or 1.23-2.46 ml dried oregano (optional)
- 4.92-9.85 ml salt, to taste
directions
- Drop the tomatoes into boiling water, a few at a time.
- Let the water return to a boil, then remove the tomatoes and drain.
- Peel and chop.
- In a large saucepan, cook the onion, celery, and carrots in the olive oil, covered, over medium-low heat for about 15 minutes, stirring a few times.
- Uncover and stir, over the heat, for 5 to 10 minutes longer, or until the vegetables are very soft and lightly gold.
- Add the tomatoes, sugar, and pepper and simmer gently, covered, for 15 minutes.
- Puree the sauce through the medium disc of food mill.
- Add the optional seasoning and cook at a bare simmer until a desirable consistency is reached, about 20 minutes, stirring often.
- Add salt to taste.
- If you prefer a smooth sauce, work the sauce through the fine disc of a food mill.
- Cool the sauce and refrigerate it.
- It will keep, refrigerated, for about a week, or for several months if frozen.
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RECIPE SUBMITTED BY
Steve P.
United States