Prep 10 mins
Cook 30 mins
This is what I use as a dipping sauce for my cheese nuggets and parmesan puffs. I also use it on pastas, chicken or about anything that calls for a red sauce. It freezes well.
- 2 (14 1/2 ounce) cans diced tomatoes
- 4 teaspoons olive oil
- 5 garlic cloves, minced
- 1 (15 ounce) can tomato sauce
- 1 teaspoon dried oregano leaves
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 tablespoons dried parsley
- 3 tablespoons wine (optional)
- 1⁄8-1⁄4 teaspoon red chili powder or 1⁄8-1⁄4 teaspoon dried ancho chile powder
- 1⁄4 teaspoon crushed red pepper flakes
- 1⁄8 teaspoon paprika, smoked
- Puree tomatoes, with their juice and tomato sauce in a blender or processor.
- Heat oil and saute garlic a few minutes. Do not brown.
- Add all other ingredients and mix well.
- Bring to a boil, reduce heat and simmer 30 minutes. (I usually let it simmer an hour if I have the time.).
This sauce has exceptional flavor, the seasonings are just right. However, this turned out too thin and watery for me. Next time, I will drain and reserve the juice from the tomatoes before whirling in the blender. Then I can add back a little more juice if I need to.
For this very special recipe, I used my canned tomatoes from this past summer. This is an outstanding marinara sauce that I completely could eat without anything except a spoon. I did however; use some fociacca bread topped off with this sauce and it was fabulous. There was no sauce left after my family got through and only a couple bites of bread. I followed this exactly, the garlic, the wine, the spices ~ especially the red chili powder, crushed pepper flakes, and paprika. Oh how we loved this. Will be making this many times and looking forward to the summer when I can make loads of it! Thank you Junebug, *Aussie Swap* 2008
I would say this is perfect. It is kindof like an arrabiata sauce and it tastes great. We adjusted the heat and that is all that would be needed if you are like us and like things mild. Thank you, this is a reliable keeper of a recipe!