1/2 cup olive oil1 medium onion, finely chopped1/2 cup chopped Italian parsley2 garlic cloves, finely chopped2 ( 32oz) cans diced tomatoes5 leaves fresh basil salt and pepper to tasteHeat olive oil in a large saucepan. Sauté onions and garlic until golden. Add parsley and sauté for one more minute. Add tomatoes with all liquid in cans. Simmer for 30 to 40 minutes, stirring occasionally. Add basil for last ten minutes of cooking.
Marinara sauce will keep in the refrigerator for three days. The sauce can also be frozen for up to six months.
the BEST sauce ever! Thank you!
ReplyDelete~Cheli
Thanks so much!
ReplyDeleteYour Mom taught me to make this sauce many years ago at her restaurant in Westmont. Now Judy and I both make it in her style and everyone loves it. No more cooking for hours like my own mother taught me. Simple is almost always better.
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