You can cook with confidence and style
Delicious Marinara Sauce
Restaurant Recipe for Flexibility
Use my restaurant recipe for Marinara Sauce as a pasta sauce
(no meat pasta), as a soup base, on pizza or as a dip for cheese sticks.
It’s delicious and easy to make.
Preparation Time: 1 hour. Number of Servings: 12-15.
Cooking Conversion Table
Ingredients:
1/4 pound of butter (or use olive oil)
1/4 cup chopped garlic
3 1/2 pounds crushed tomatoes
One 26 ounce can of tomato sauce
1 1/2 teaspoons dry basil (prefer 4 1/2 teaspoons fresh basil)
1 1/2 teaspoon coarse black pepper
Now, BEFORE you begin ...
Do not use aluminum pans unless they are hard anodized aluminum. This and other recipes that
contain tomatoes will react with aluminum (or is it the other way around?) and cause an "off
taste."
Also this sauce scorches easily so PLEASE keep "it" to a simmer. Simmer means to cook gently
over low heat. You should only see "tiny bubbles" (remember that song?) just breaking the
surface of the liquid.
Ready! Set! Go!
Instructions:
Heat a soup pot or stock pot or a very large skillet over medium-low heat
When your pan is hot, add butter or oil (butter should "foam up" immediately, but not burn)
Add garlic and sauté until garlic is soft and turns white (Don’t burn)
Add squeezed tomatoes, tomato sauce, basil and pepper and cook uncovered while stirring until
sauce begins to simmer. Leave uncovered and adjust the heat as needed to keep the sauce just
simmering (stirring frequently) for about 45 minutes
Strain the sauce or puree in a food processor if you prefer a smooth sauce
Correct the seasoning to your taste
Use immediately or refrigerate in shallow pan to cool safely. When the sauce is cool, transfer to
a covered container. This sauce freezes well once it is cool.
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