Marinara Sauce (Photos)

This is a simple tomato sauce for pasta dishes. It can also be used as a base for making several other tomato based Italian Sauces.

This one was used as the sauce for Veal Parmesan.

Veal Parmesan

To make 2 cups of Marinara you will need:

1 can (28 Oz. tomatoes)- I show two cans, but only used one, 1/2 of a medium onion (left whole), 1 Tablespoon olive oil, 3 cloves minced garlic, 2 teaspoons fresh basil, 2 teaspoons oregano (dried from our herb bed), 1 teaspoon salt, 2 teaspoons sugar, 1/8 teaspoon black pepper.



Add the ingredients to a sauce pan or sauté pan. My intent was to not have any onion in my finished sauce (only flavor) and I removed the half onion when the sauce was finished. If you like, you can chop the onions and keep them in the sauce. If you like, you can also add bell pepper to the sauce. If you like you can add wine to the sauce.



To cook the sauce, bring it to a simmer. As the sauce cooks, I break up the tomatoes with a wooden spoon. That's just the way I like to do it. You can break the tomato apart before adding it to the pan if you like. I like some pieces of tomato in my finished marinara so I am not too concerned with leaving some pieces as I break it up during cooking.



and cook at a simmer for about an hour or hour and a half, until the liquid reduces to a thick sauce. Taste during the reduction and season as desired with more salt, or sugar, which helps reduce the acid taste you sometimes get with canned tomatoes.



This will make about two cups of thick sauce that you can thin to the consistency you desire with water, or wine.





This is a nice bright sauce. You can use it as is over pasta, or add meat to make a meat sauce.



All my stuff