How to Make Marinara Sauce

By eHow Food & Drink Editor

Rate: (15 Ratings)

This spicy sauce is perfect for dipping hot appetizers or garnishing a plate of pasta. Serves six as a pasta sauce.

Instructions

Difficulty: Easy

Things You’ll Need:

  • Chef's Knives
  • Cutting Boards
  • Measuring Cups
  • Measuring Spoons
  • Saucepans
  • 3 tbsp. olive (not virgin) oil
  • 2/3 cup white wines
  • 2 tbsp. minced fresh oregano
  • 2 tbsp. freshly chopped basil
  • 1/2 bunch Italian parsleys - washed, stemmed and finely chopped
  • 5 oz. tomato paste
  • 1 med. onions - peeled and finely chopped
  • 1/2 tsp. white pepper
  • 1 tsp. salt
  • 1 tsp. sugars
  • 3 garlic cloves - peeled and minced
  • 1/8 tsp. cayenne pepper flakes
  • 1 28 oz. can plum tomatoes

Step1
Sauté the garlic and onion briefly with the oil in a large saucepan over medium heat. After a minute or two, add the wine and reduce by two thirds.
Step2
Add the remaining ingredients and simmer for 2 to 3 hours.

Tips & Warnings

  • The longer this sauce simmers, the better it gets. It improves with a night or two in the refrigerator, too.
  • If you can't use fresh basil and oregano, substitute one teaspoon of dried to a tablespoon of fresh herb.
  • Try using imported Italian tomatoes - many cooks swear by them.
  • You can also use this sauce on pizza.

Comments

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on 12/13/2006 If you find that after cooking it, your sauce is a bit too sour, slowly add a couple of teaspoons of white sugar. Just do it to taste. If after that, it's still too tangy or acidic, add just 2 SMALL pinches of baking soda, stir in, cover, and cook for another half-hour.

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eHow Article:  How to Make Marinara Sauce

eHow Food & Drink Editor

eHow Food & Drink Editor

Category: Food & Drink

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