Marinara Sauce Recipe

Use a non-reactive 3 quart saucepan made of stainless steel, glass, or enamel.

Heat 2 tablespoons of olive oil over medium heat.

Add 1 small chopped onion and 1 finely chopped garlic clove.

Cook, stirring until the onion is tender, about 5 minutes.

Stir in 1 28 oz can of plum tomatoes with their juice, breaking up the tomatoes with the side of a spoon.

Add 2 tablespoons of tomato paste, 2 tablespoons of chopped fresh basil or parsley, and 1/2 teaspoon of salt.

Heat the sauce to boiling, breaking up any remaining tomatoes.

Reduce the heat, partially cover, and simmer, stirring occasionally, until the sauce has thickened slightly, about 20 minutes.

Equipment Needed

Dietary

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