Family Recipes » Jess' Marinara Sauce
Whenever a family recipe gets passed down, there's great reason for it - it's delicious! Jess has been kind enough to share her mother's recipe for Marinara sauce - serve it over pasta or over a nice meatball Parmesan sandwich. Mmm-mmm. This recipe is a keeper. Print it, get stains on, use it until it's dog-eared and falling apart. By then you'll have it memorized.
Ingredients
- 2 28-oz cans crushed tomatoes
- 3 12-oz cans tomato paste
- 1 green bell pepper chopped
- 1 large red onion minced
- 1 stalk celery minced
- 2-3 cloves minced garlic
- 1 tbsp salt
- ½ tsp pepper
- 1 tbsp oregano
- 2 tsp chili powder
- 1 tsp paprika
- 1 tsp red pepper flakes
- ½ handful parsley, dried or fresh
How-to
Pre-heat stockpot over medium-low heat
- Add crushed tomatoes and tomato paste and mix well
- Add bell pepper, red onion, celery and garlic and stir
- Sprinkle salt, pepper, oregano and chili powder over mixture and stir
- Add crushed red pepper
- Stir in parsley
- Mix all ingredients well
- Cover pot 3/4 of the way to allow steam to escape
- Let simmer on low for 8-10 hours
Comments (2)
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Posted Wednesday, October 1, 2008, at 1:05 am by Terry Torres:After being raised on much lighter and thinner marinara sauces, this recipe was just so delightfully hearty. I don't know if I'll ever go back.
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Posted Wednesday, September 10, 2008, at 12:33 am by Lauren Schumacher:Most marinara sauces I've tried fall into one of three categories: bafflingly sugary, predictably basil-dominated, or tasting like a mouthful of moderately chunky ketchup. This sauce is none of those things. Delicious...very flavorful. And it freezes well! Brava, madam.
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