Name: Marinara Sauce
Ingredients: 1/4 cup olive oil; 1 small onion (thinly sliced); 2 cloves garlic (crushed); 1 can (32 ounces whole Italian plum tomatoes and their juices); 1/4 teaspoon crushed red pepper (flakes); 2 bay leaves; 1 teaspoon coarse salt; 1 teaspoon freshly ground pepper; 1/4 cup freshly grated Parmigiano-Reggiano cheese

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Marinara Sauce

Course: Pasta, Sauces

Keyword: marinara

Servings:

Author: Martha Stewart Show, July, 2007

Ingredients

1/4 cup olive oil
1 small onion thinly sliced
2 cloves garlic crushed
1 can 32 ounces whole Italian plum tomatoes and their juices
1/4 teaspoon crushed red pepper flakes
2 bay leaves
1 teaspoon coarse salt
1 teaspoon freshly ground pepper
1/4 cup freshly grated Parmigiano-Reggiano cheese

Instructions

Heat oil in a large, nonreactive skillet over medium-high heat. Add onion and garlic, and cook until lightly browned, about 3 minutes.
Place tomatoes in a large bowl, reserving juices. Crush tomatoes using your hands. Add tomatoes and reserved juices to skillet. Stir in red pepper, bay leaves, salt, and pepper. Increase heat and bring to a boil. Immediately reduce heat to low, cover, and simmer until slightly thickened, about 25 to 30 minutes.
Remove sauce from heat, stir in cheese. Remove bay leaves before serving.