Chef Jock’s Marinara Sauce

ART: Chef Hat

64 oz. crushed or puree’d tomatoes
6 oz. tomato paste
1 cup water
1/4 cup chopped red onion
1 Tbsp. chopped garlic
1/4 cup olive oil
2 Tbsp. dry basil
2 Tbsp. dry oregano
2 Tbsp. dry parsley
salt and pepper, to taste
red wine — optional, to taste

In sauce pan, saute’ onions and garlic in olive oil until the onions are translucent. Then add all herbs, followed by tomatoes, tomato paste and water. Add salt and pepper to taste.

Sugar may also be added to balance bitterness or acid from tomatoes.

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