Presenter:  Becky

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Introduction

I LOVE to cook! If I am stressed, need to figure something out, am bored, or am just plain old happy and want to share my happiness with those I love, I will cook or bake! It is my release.  We love a good Italian dinner in our house, and on a busy weeknight night I would buy our favorite bottled sauce, Rao’s. This can be EXPENSIVE! So I learned long ago that I needed to find a way to make some of our favorite foods at home. So that is how my version of Rao’s Marinara sauce came to fruition. I make a double batch of this sauce every few months and freeze it in individual portions.  

Resources:

Procurements:

  • 4 T. extra virgin olive oil 
  • 2 ounces of pancetta (preferred) or bacon (this will give you a smoky flavor)-chopped
  • 2 shallots-minced
  • 2-3 cloves of garlic-minced
  • 2- 28 ounce cans San Marzano whole tomatoes (or any good quality canned whole tomatoes)
  • ¼ c. torn basil leaves
  • 1 T. dried Italian herb blend
  • 1 t. salt
  • ½ t. pepper

Operating Procedures:

Heat EVOO (extra virgin olive oil) in a large heavy bottomed saucepan over medium-low heat. Add the chopped pancetta or bacon to the pan and sauté for 5-6 minutes or until fat has been rendered. Using a slotted spoon, remove and discard the meat. Next, sauté the minced shallots for 3-5 minutes or until translucent in appearance. Add the minced garlic and sauté for 30 seconds. You DO NOT want to overcook and burn your garlic or you will have to start all over.  Stir in the 2 cans of whole tomatoes, with their juices. Use a potato masher to begin breaking up the tomatoes.  Add salt and stir.  Bring up to a boil. Then reduce heat to low and simmer for about an hour or until the sauce has your desired consistency. Stir in basil, Italian seasonings and pepper and cook for an additional 5 minutes.

Proposals:

In addition to using right away in your favorite Italian dish, I suggest cooling the sauce down completely and storing in individual or family sized portions.  Freeze for future use.

Closing Remarks

I always taste this sauce a few times during the cooking process to make sure the seasonings are just right.  If your tomatoes are not sweet enough, add a teaspoon of sugar.  If you need more salt, add it! Make the sauce how your family will like it best. Enjoy!

Basic Marinara Sauce
Easy stove top marinara sauce made with canned tomatoes.
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Prep Time
10 min
Cook Time
1 hr
Prep Time
10 min
Cook Time
1 hr
Ingredients
  1. 4 tablespoons extra virgin olive oil
  2. 2 ounces of pancetta (preferred) or bacon (this will give you a smoky flavor)-chopped
  3. 2 shallots-minced
  4. 2-3 cloves of garlic-minced
  5. 2- 28 ounce cans San Marzano whole tomatoes (or any good quality canned whole tomatoes)
  6. ¼ c. torn basil leaves
  7. 1 T. dried Italian herb blend
  8. 1 t. salt
  9. ½ t. pepper
Instructions
  1. Heat EVOO (extra virgin olive oil) in a large heavy bottomed saucepan over medium-low heat.
  2. Add the chopped pancetta or bacon to the pan and sauté for 5-6 minutes or until fat has been rendered. Using a slotted spoon, remove and discard the meat.
  3. Sauté the minced shallots for 3-5 minutes or until translucent in appearance. Add the minced garlic and sauté for 30 seconds.
  4. Stir in the 2 cans of whole tomatoes, with their juices. Use a potato masher to begin breaking up the tomatoes. Add salt and stir.
  5. Bring up to a boil. Then reduce heat to low and simmer for about an hour or until the sauce has your desired consistency.
  6. Stir in basil, Italian seasonings and pepper and cook for an additional 5 minutes.
Notes
  1. If your tomatoes are not sweet enough, add a teaspoon of sugar.
  2. Add additional salt to taste.
Five to Nine Creations http://www.fivetoninecreations.com/

 

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