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Killer Marinara
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Ingredients (use vegan versions):
- 2 14 oz. cans diced, peeled tomatoes (no salt added)
- 2 tablespoon tomato paste
- 3/4 cup water
- 1 onion, minced
- 4 cloves garlic, minced (being a complete garlic-head, I sometimes use 6)
- 1 tablespoon dried oregano
- 2 bay leaves
- 1/2 tablespoon thyme
- 2 tablespoon chopped fresh bazil
- salt and pepper to taste
Directions:
In a big saucepan, saute the onions and garlic in a tiny
bit of olive oil. When it's getting fragrant and not quite
soft, add the water, tomato paste, canned tomatoes, salt,
pepper, thyme, bay, and oregano. Cover and simmer for
about fifteen minutes. Partially remove the cover now and
simmer for about ten more minutes (watery pasta sauce
sucks!). Add the fresh basil, and either use a potato
masher or food processor or blender to get a smoother
texture.
This can be simmered covered for more or less time as your
schedule allows, but the longer the flavors blend, the
better. I find that after sitting in the fridge for a week
it's better.
Serves: 4-5
Preparation time: 20-40 min
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