← Back to Search Results American, Italian
italian-american-tomato-sauce

Photo by:
Comments: 0
 

Recipe

Marinara Sauce

Yield : 4 cups

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 1 small onion or ½ medium onion, finely chopped (about ½ cup)
  • 1 or 2 large cloves garlic, finely chopped
  • 2 (28-ounce) cans imported (from Italy) plum tomatoes
  • 1 teaspoon salt
  • Hot red pepper flakes or freshly ground black pepper to taste
  • ½ teaspoon dried oregano
  • 4 leaves fresh basil, chopped, shredded, or torn

Directions

In a 3-quart saucepan, combine the oil, onion, and garlic. Cook over medium heat, stirring frequently, until the onion is tender, 8 to 10 minutes.

Drain the tomatoes and reserve the juice. If the juice is thick and there is no more than ½ cup in each can, then use in this sauce; if the juice is watery and plentiful, use it in another recipe, such as a soup or stew—the juice can be frozen.

Turn the tomatoes into a food mill and puree the tomatoes directly into the pan. Add the salt and hot red pepper flakes. Stir well. Increase the heat slightly and bring to a brisk simmer.

Adjusting the heat as the sauce cooks down, and stirring frequently, simmer briskly for about 12 minutes, adding the herbs in the last few minutes. The sauce should have thickened and reduced. If it needs to be thicker, continue to simmer briskly for a few more minutes. Taste and adjust the salt and pepper, if necessary.

Notes

The yield will depend on how much liquid is in the can. Tomatoes imported from Italy yield the most sauce.


© 2004 Arthur Schwartz
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 8 servings.

82kcal (4%)
65mg (6%)
19mg (32%)
12mcg RAE (0%)
382mg
23mg
2g
5g
2g
9g
0mg (0%)
571mg (24%)
1g (4%)
5g (8%)
2mg (11%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
west-coast-cooking West Coast Cooking
by Greg Atkinson
american-masala American Masala
by Suvir Saran
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?