Monday, May 10, 2010


So sorry fans that I have been away a few times. Mom had a knee replacement and we are caring for her and the internet has not always been available. This Marinara sauce is the best ever!!!!!

I have played around with it and this easy recipe is just wonderful. I make a big batch of this and freeze it in small containers for dinners for two. When chopping the vegetables you can keep them in big chunks as you will be pureeing it after they are cooked. I leave the sauce in the refrigerator overnight so plan ahead.


3 small onions roughly chopped
8 small carrots roughly chopped
6 stalks of celery roughly chopped
5 cloves garlic roughly chopped
4 cans of crushed San Marzano tomatoes
1 cup olive oil
1/2 cup to 1 cup parmesan cheese
1 tsp salt
1 tsp pepper
1/4 tsp red pepper flakes (optional)
3 bay leaves

In a large pan combine olive oil, salt, pepper, red pepper, onion, garlic, carrots and celery. Cook over medium heat until all the vegetables are just softening. Let the vegetables cool and move all the vegetables into a food processor and pulse until almost smooth. Return the vegetables to the pot. Add tomatoes and bay leaves and cook over medium heat for about an hour. Take out the bay leaves and discard. Refrigerate the sauce overnight.

In a food processor, pulse the sauce again and add parmesan cheese to taste and finish with salt and pepper to taste. I personally love parmesan cheese so I use at least 1/2 cup and maybe more, but add a little and see where you like the taste.

I serve this over pasta, dip mozzarella sticks in it, use it on pizza or calzones and in italian sausage and pepper sandwiches...ideas are endless!!!


Post a Comment

Popular Posts