 |
Italian Marinara Sauce
This is the classic base for spaghetti, lasagna, or marinara meatballs. Start it early in the morning and let it simmer all day to condense; your kitchen will smell heavenly.
 |
2 Tbsp olive oil |
|
1 small onion, chopped |
|
1 or 2 cloves garlic, minced |
|
6 c tomatoes, peeled, seeded and diced or 3 large cans of diced tomatoes |
|
|
|
2 tsp fresh oregano, chopped |
|
1 tsp fresh thyme |
|
2 tsp fresh basil, chopped |
|
1/2 tsp red pepper flakes |
|
|
|
2 bay leaves |
|
1 tsp salt |
|
2 Tbsp basalmic or red wine vinegar |
|
Featured Herbs
Directions
Sautee onion and garlic in olive oil. Put half of the tomatoes in the blender and puree. Add all the other ingredients to the pot except the vinegar and allow to simmer all day. Stir in the vinegar during the last half hour. Serve over pasta, meatballs, or both!
|
 |
