Homemade Italian Pasta Sauce AKA Marinara or Sauce
Condiment, Sauce, Stovetop, Vegetable
Serving size: 1 1/2 to 3 quarts
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Ingredients
- 1 onion diced
- 1 carrot diced
- 1 rib of celery diced
- 2 Tablespoon of fresh diced Rosemary
- ½ teaspoon oregano
- 2 Tablespoon diced fresh basil
- ½ teaspoon turmeric
- 3 cloves of garlic diced
- 2 bay leaves
- Salt and pepper
- 1 can tomatoe sauce 8 ounces
- 2 cans diced tomatoes (28 ounces each) (or 6 cups fresh chopped with juices)
- 2 tablespoons olive oil
- Pinch of sugar
- HALF RECIPE (should only make 1 1/2 quarts)
- 1/2 cup onion
- 1/4 cup dice carrot
- 1/2 rib celery, diced
- 1 tablespoon fresh rosemary minced
- 1/2 teaspoon oregano
- 1 tablespoon fresh basil, minced
- 1/4 teaspoon turmeric
- 1 1/2 cloves garlic, minced
- 1 bay leaf
- salt and pepper
- 4 ounces tomato sauce
- 28 ounces canned diced tomatoes or about 3 cups fresh chopped with juices
- 1 tablespoon olive oil
- slight pinch of sugar
Directions
- 1. Heat the olive oil in a medium size pot and add the onion, garlic,carrot and celery.Saute for about 5 minutes then add the turmeric and stir one minute. Add the tomatoes
- 2. Add the herbs and bay leaves. Bring to a gentle boil, turn down the heat to semi low and add the tomato paste. Add salt and pepper to your taste and a pinch of white sugar.
- 3. Let the sauce simmer uncovered for about 1/2 hour. Cover if you wish, but tilt the lid to allow steam to escape. Let simmer 2-3 hours, stir every once in a while. Uncover the last twenty minutes to let any water evaporate, You could also put it in the oven at 350 for the same amount of time.
- 4. Take bay leaves out before serving, toss with your choice of pasta
- 5. I like the San Marzano tomatoes, they don't have water in them. This sauce doubles and freezes very well.
Notes
- I use my immersion blender for a smoother sauce, once it is done cooking. and I wait until it is done because in it's chunkier form it won't splatter all over the kitchen as much while its cooking.
