Lisa’s “Famous” Marinara

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Lisa's "Famous" Marinara Sauce

Author: Lisa Zapatka

This is a great project for a Sunday afternoon! I am sharing my personal go-to Marinara Sauce recipe! I like to make a big batch and freeze it in quart and pint containers to always have on hand. I only use jar sauce in a pinch when I’ve run out and don’t have time to make more. I also use this as the base for my Ragu. Sometimes I’ll add extra spices or red wine to my Ragu, but this time around I simply added meat to it for the lasagna I made last night.

Ingredients

• 4 Tbs EVOO (Extra Virgin Olive Oil)
• 1 large yellow or sweet onion, diced
• 5-6 garlic cloves minced, I like to use a garlic press
• 2 - 28oz cans of whole San Marzano tomatoes
• 2 - 28oz cans of diced San Marzano tomatoes
• 2 - 28oz cans of crushed San Marzano tomatoes
• 2 - 6oz cans tomato paste
• 1 medium carrot, cut in half
• 4 oz of fresh basil, chopped
• 3 tsp salt
• 2 tsp black pepper

Instructions

1. I use my extra large Le Creuset Dutch oven. Over medium heat, heat the olive oil, then add the onions & garlic
2. Sauté for about 4 minutes, then add the minced garlic and sauté for 1-2 minutes, stirring so it doesn’t burn.
3. Add the whole tomatoes and chop. Then add the diced tomatoes, crushed tomatoes, paste, carrot, salt & pepper. Stir, cover and simmer for about 30 minutes.
4. Add the basil and stir.
5. Turn off the heat and let it sit for about 30 minutes, taste and see if it needs more salt or pepper.
6. Please adjust measurements to your taste. You can cut the recipe in half, but if you have the space it’s great to freeze!
7. This recipe makes about 6 1/2 quarts of sauce. I like to freeze some in pints because some recipes I make I only use 1 1/2 quarts.