Taste of Italy Marinara Sauce
I got this from a Navy Chief who got it from his Italian grandmother...who knows how far back it goes? (He had to calculate the measurements; in her oral version, it was "a handful" or "a scoop.") Freezes well, so you may want to double or triple the recipe.
- Preparing Time: 30 minutes
- Total Time: 2 hours
- Served Person: 4
contains white meat
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- 1/2 teaspoon black pepper
- 1 teaspoon sugar
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic
- 1/2 teaspoon red pepper flakes
- 1 teaspon salt
- 1/2 medium white onion diced
- 3/4 cup chicken stock
- 4-6 beefsteak tomatoes or 8-12 roma tomatoes, diced
- 1 (6-oz) can tomato paste or if you're lucky enough to have an italian grandmother, use about 1/2 cup of her homemade tomato paste
- 3 teaspoons dried parsley or 9 teaspoons fresh leaves, chopped
- 3 teaspoons dried basil or 9 teaspoons fresh leaves, chopped
- 4 sprigs fresh parsley for garnish if desired
- Carbohydrate 7.34323859733091 g
- Cholesterol 3.60000000304326 mg
- Fat 6.32682859496731 g
- Fiber 0.408825001895428 g
- Protein 3.52231390880634 g
- Saturated Fat 1.06629543782563 g
- Serving Size 1 1 Serving (145g)
- Sodium 463.895968895062 mg
- Sugar 6.93441359543548 g
- Trans Fat 0.243955906335212 g
- Calories 100 calories
Mince garlic and mix with salt. Heat oil in large saucepan. Add garlic-salt mixture and onions. Cook over medium-high heat, stirring often, until onions are brown (6-8 minutes). Reduce heat and add chicken broth and tomatoes, mashing tomatoes with a wire whisk to combine. Add tomato paste, pepper, red pepper flakes, and sugar. Stir well and bring to a boil. Reduce heat, cover, and let simmer for 1 to 1 1/2 hours, stirring occasionally. Add parsley and basil for last 5 minutes of cooking. If serving over pasta, garnish with fresh parsley sprigs.
