Recipe for Italian Marinara?

Question

I have Basil in sprinkle jar, no Bay Leaf's, so how do I measure?

Answer 1

Ingredients  

1/4 cup extra virgin olive oil

4 garlic cloves, peeled and chopped (More or less depending on how much you like garlic)

1 35 ounce can of whole plum tomatoes with liquid

Salt to taste

Crushed red pepper to taste (You can use black pepper if you wish)

10 - 12 fresh basil leaves , torn

1/2 teaspoon of dried oregano

Directions  

Open your can of tomatoes and crush them by hand into a bowl and set aside

Heat the olive oil in a large saucepan over medium heat. Add your garlic to the oil and cook until soft and lightly browned. Be sure to watch the garlic to make sure it doesn't burn.

Carefully add the tomatoes along with their liquid into the pan with the garlic and oil. Use caution when adding the tomatoes to the hot oil. The oil can splatter. Add the oregano.

Stir the mixture and bring to a boil. Season with a bit of salt and red or black pepper. Lower the heat so that the sauce is reduced to a simmer. Break up the tomatoes as it cooks with a spoon until your sauce is chunky. You want the sauce to simmer until thickened, about 20 - 25 minutes.

Add your fresh basil a few minutes before the sauce is done. Taste the sauce and add more salt or pepper if needed.

Serve over your favorite pasta.

:)

Answer 2

This is my recipe.... I've been told I should can and sell it.

Marinara Sauce

2 - 28 ounce cans tomato puree

2 - 18 ounce cans tomato paste

32 ounces water (approximately, add more or less to your thickness preference)

2 tbls minced garlic

2-3 bay leaves

1 tbls dried basil

1 tbls dried parsley

1 tbls dried oregano

¼ tsp dried thyme

¼ tsp dried sage

Mix all ingredients in a 4 quart Dutch oven; bring to a boil, stirring constantly. Reduce heat, cover and simmer over very low heat several hours for flavors to meld, stirring occasionally. Do not let it boil too rapidly. Since tomato products seem to vary in sweetness, a couple teaspoons of sugar can be added if a little extra sweetness is desired.

This is a basic sauce, producing a flavor that I prefer. To some or all of this sauce can be added meat of any kind, vegetables of any kind, etc., to make a marinara, cacciatore, meat sauce, whatever you prefer.

Answer 3

ITALIAN MARINARA SAUCE  

6 (8 oz.) cans Del Monte tomato sauce

1-2 pieces garlic to taste

2 tbsp. vegetable oil

1/4 tsp. oregano

French bread

Heat oil in pan at medium to medium-high and brown garlic. Add tomato sauce, oregano, and cook until just starts to boil and lower heat to low, simmer 15-20 minutes. Meanwhile, boil spaghetti, drain and serve with sauce to taste along with your favorite salad and French bread.