Prep 15 mins
Cook 30 mins
A traditional Philadelphia style marinara sauce. The original was developed using restaurant amounts so there is some room to play with amounts for personal consumption. We use the amounts listed and then, sometimes add some red wine, olives or chopped up bell pepper or a small amount of fennel We almost always puree it. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. Found originally on the Food Network web site.
- 1 Spanish onion, chopped
- 2 garlic cloves, minced
- 1⁄2 cup extra-virgin olive oil
- 84 ounces crushed tomatoes
- 1⁄2 cup basil, chopped
- 1 tablespoon salt (or to taste)
- black pepper
- 1 teaspoon oregano
- 1⁄2 cup parsley, chopped
- 2 teaspoons capers, rinsed and chopped
- Saute onions and garlic with olive oil in a 4-quart saucepan. When onions and garlic are golden color, add tomatoes, basil, salt, pepper, oregano, parsley and capers. Bring to a boil, lower heat and simmer for 1 hour, stirring constantly stirring.
I had ralph's cookbook for years....an ex stole it to spite me....I don't think you use crushed tomato in a marinara sauce....use canned sauce