360 Marinara Sauce February 26, 2021
2 tbsp extra virgin olive oil
1 diced onion
3 cloves garlic
½ tsp salt
1 tsp sugar
2 cans 28 oz whole Italian plum tomatoes in juice or puree
Freshly ground black pepper
¼ cup fresh basil or parsley
¼ cup grated Pecorino Romano cheese
Heat olive oil in the
4 Quart Stock Pot over medium heat. Add the onion, garlic, and season with salt.
Cook about 5 minutes, stirring frequently, until the onions and garlic are softened.
Pour the tomatoes and their juice into a large bowl and crush coarsely with your hands. (Or pulse briefly in a food processor).
Stir in the tomatoes and sugar, then season generously with salt and a few grinds of fresh pepper.
Bring to a boil, then reduce the heat to medium-low and simmer for about 40 minutes, stirring once or twice, until the sauce has thickened.
Stir in the basil and Pecorino Romano cheese.
Season with salt and freshly ground pepper.
Toss with your favorite pasta or cool and refrigerate for up to 1 week. Or freeze for up to 3 months.
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