Monday, July 15, 2013

Lindy's Marinara Sauce

Yields 4 cups

2 1/2 Tbls oil, olive 
2/3 Cups onion, white or yellow chopped
8 Cloves garlic, fresh minced
28 Ounce(wt)s tomatoes, diced not drained (San Marzanos preferred)
3 Ounce(wt)s tomato paste 
1 Teaspoon sugar, white 
1/4 Teaspoon salt 
1 to taste pepper, black 
1 Tbls basil, fresh finely chopped
1/2 Tbls oregano, fresh finely chopped 

Tools Needed:
Kuhn Rikon Epicurean Garlic Press
Rosle Can Opener 

In a medium saucepan or skillet, heat the oil. 

Add the onions and garlic and saut√© over medium-low heat for 6 to 8 minutes until soft. Add the tomatoes, tomato paste, sugar, salt, and pepper. 

Reduce heat to low and simmer, partially covered for 20 to 30 minutes. Stir occasionally.  Add fresh basil and oregano and let simmer an additional 5 to 10 minutes.

Chef's Note: If fresh herbs are not available, use 1 tsp dried basil and ½ tsp dried oregano.  If using dried, add when adding the sugar.