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Homemade Marinara Sauce

Homemade Marinara Sauce

I have been making this tomato sauce for many years. It was one of the first recipes that I ever attempted and have used it hundreds of times for many different occasions and recipes. I guess you could call it Sarah’s secret sauce.

This recipe makes close to a 10qt pot – I make a huge batch and freeze portioned out amounts in zip lock bags – so I can have it at the ready in a moments notice!

2 16 oz. canned ripe whole tomatoes

36 oz. canned crushed tomatoes

1/4 cup sugar

3 large Spanish onions, diced

1/2  stick unsalted butter

2 Tbsp. basil

4 Tbsp. oregano

2 Tbsp. thyme

2 tsp. curry powder

3 cloves garlic, crushed

1 tsp. black pepper

extra1/4 cup extra virgin olive oil (optional)

salt to taste

In a large pot, melt butter over medium-low heat. Add onions to the melted butter. With a large wooden spoon, mix onions until they are coated with butter. Let simmer with lid closed for two minutes. Add the curry powder and garlic. Stir again to coat the onions.

In a small, separate bowl, combine the basil, oregano and thyme. Add these spices throughout your cooking as needed. Add a few pinches of mixed spice to onions. Let onions simmer for about five minutes with lid closed until they are wilted and transparent. Stir periodically. When onions are ready, add the ripe whole tomatoes. Stir with wooden spoon and let simmer for another 5 minutes.

Using an electric hand blender, pulse together the onions and tomatoes until somewhat combined. Add the crushed tomatoes, another few pinches of spice mix, pepper and sugar. Mix together with wooden spoon, cover and bring to a boil, about 25-35 minutes.

Taste sauce, add salt and rest of spice mix according to your preference. Lower heat, and add ¼  cup olive oil to the tomato sauce for extra flavor.

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About the Author

For the last 8 years Sarah Lasry has been the heart and soul of the successful and celebrated Tastebuds Gourmet Café & Flower Shop in Howell, NJ. Sarah opened and ran Tastebuds to much critical appraise for her unique approach to delicious, kosher gourmet cooking as well as her legendary parties, original style and artistic culinary flair. In 2006 Sarah wrote the acclaimed bestselling cookbook “THE DAIRY GOURMET” which revealed all the secret recipes of Tastebuds Café. With much anticipation from her many fans and fellow foodies, Sarah’s brand new cookbook “THE AT HOME GOURMET” just hit the stores with high praise and reviews. Sarah currently resides in Lakewood, NJ where she has recently left the restaurant business to concentrate on her passion for writing cookbooks and is hard at work as the Food and Home contributing editor for Binah Magazine and www. Kosherstreet.com.

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  1. Printing this now and making tonight.

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