Marinara Sauce
Servings: 0
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.
Notes
Recipe By: Martha Stewart Show, July, 2007
Yield: 4 cups
Yield: 4 cups
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