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marinara-sauce-2 recipe

Date:	Sat, 2 Aug 1997 09:24:34 +0600 (EDT)
From:	"Lisa D. Smith" (ldsmith@email.unc.edu)

Marinara Sauce

Marinara is "of sailors" not of the sea - evidently sailors didn't
have a lot of time on their hands so marinara was any type of quick
sauce - as someone mentioned room for A LOT of leeway.  My FF version:

basil (fresh is best - dried is equally good)
parsley (if fresh, use flat leafed)
garlic, minced or sliced thin
onion, chopped very finely
1 large can tomato puree
1 large can crushed tomatoes

In a hot pan, saute garlic and oil until just soft (you can use a saute
medium if you like, but it's not necessary) being careful not to let the
garlic burn.  Add other spices and toast very briefly.  Add both cans of
tomatoes - take off stove or turn down heat to prevent splash back).
Simmer on med to med low for 15-20 minutes, stirring occasionally to
prevent sticking or scorching.

Serves 6-8 

Notes:  You can use all crushed tomatoes and a small can of tomato paste
for a chunkier sauce, or all tomato puree and a little water for a
smoother sauce.  All spices are to taste (I know that's annoying, but you
are all pretty adventurous - and that's what makes each sauce unique!)

kwvegan vegan