Recipe by JackieOhNo!
This is the way I have made a simple marinara sauce for the past 20 odd years or so. While it is not my personal favorite, it has always been the favorite of both my husband and son. The addition of the baking soda removes the acidity of the tomatoes, so it is excellent for those who require have an acid-sensitive stomach.
Top Review by davianng
"Simple" is the key word here! Made as written, and very easy it was. Make no mistake, it is not your usual pasta sauce, but a very light, simple, not-overpowering sauce suitable for any recipe where you don't want to overwhelm the star of the recipe: fried cutlets (veal, pork or chicken), gnocchi, stuffed shells. I wanted to use up some frozen homemade mini-meatballs, so made my own recipe for Meatball Stuffed Shells (I'll post recipe soon) with this sauce and it was fantastic! Made for PRMR 1/11.
- 6 tablespoons butter
- 3 medium onions, chopped
- 6 garlic cloves, chopped
- 3 (26 1/2 ounce) boxesstrained tomatoes (Pomi)
- 1 1⁄2 teaspoons baking soda
- 1 1⁄2 teaspoons sugar
- 1 1⁄2 teaspoons salt
- 1 1⁄2 teaspoons dried basil
- 3⁄4 teaspoon red pepper flakes (optional)
Directions See How It's Made
- In saucepan, melt butter. Add chopped onion and garlic. Saute until onion is soft. Add tomatoes, soda, sugar, salt, basil, and pepper (if using), and heat to boiling. (Initially the sauce will foam from the baking soda, but this will dissipate quickly.) Lower heat to simmer and cook gently for 15-20 minutes.