This is the cut down version of my marinara sauce that I usually make and freeze for the year... If the sauce is too thick for you, add a little tomato juice or water or wine, but be careful not to thin it too much. I personally like a very thick sauce. ALL ITALIAN FOOD FROM SOUTHERN ITALY HAS OREGANO. The one person that disagreed with that in their review does NOT know what they're talking about.
- 2 (14 1/2 ounce) canshunts chunky crushed tomatoes
- 2 (6 ounce) cans hunts tomato paste
- 1 (14 1/2 ounce) can stewed tomatoes (Italian)
- 1⁄4 cup extra virgin olive oil
- 6 chopped garlic cloves (cut in halves or thirds)
- 1 teaspoon garlic juice (from jar)
- 1 shallot (diced)
- 2 tablespoons dried oregano
- 4 tablespoons dried Italian seasoning
- 1 teaspoon dried basil
- 1 tablespoon Splenda granular (sugar substitute)
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- Empty Hunts chunky crushed tomatoes and Hunts tomato paste into the pot.
- Add the extra-virgin olive oil to the pot.
- Slice the cloves of garlic crosswise into either halves or thirds or pieces, and dump them into the pot.
- Dice the shallot, and dump that into the pot.
- Add the rest of the ingredients, and stir to mix well with a large long handled wooden spoon.
- Do not strain, as the pulp adds to make this a thick and wonderful sauce.
- Cover and cook on medium heat, stirring every 10 minutes for about an hour or until it bubbles and is completely heated throughout.
- Reduce heat to simmer, and continue to simmer, stirring every 10 or 15 minutes to keep from burning or sticking to the bottom of the pot for 1 or 2 hours.
- Remove from heat and give it one last stir.
- Serve over spaghetti, ravioli, pasta or use for chicken parmesan, veal parmesan, or anything that calls for a marinara sauce.
- NOTE: Use only Hunts Chunky Crushed Tomatoes and Hunts Tomato Paste.