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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 32 |
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I typically freeze part of this marinara sauce to have on hand for guests or when Iâm craving a comforting pasta dish. It adds a fresh, herby layer of flavor.Cyndy Gerken, Naples, Florida Ingredients:
4 large onions, chopped |
2 tablespoons olive oil |
10 garlic cloves, minced |
4 cans (28 ounces each) crushed tomatoes |
7 cans (15 ounces each) tomato sauce |
2 cans (6 ounces each) tomato paste |
1 cup grated parmesan cheese |
1 cup minced fresh parsley |
3/4 cup minced fresh basil or 1/4 cup dried basil |
2 tablespoons minced fresh oregano or 2 teaspoons dried oregano |
2 tablespoons herbes de provence or italian seasoning |
hot cooked spaghetti |
Directions:
1. In a stockpot, saute onions in oil until tender. Add garlic; cook 2 minutes longer. Add the crushed tomatoes, tomato sauce, tomato paste, cheese and herbs. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 hours or until desired consistency, stirring occasionally.
2. Serve desired amount over spaghetti. Cool remaining sauce; transfer to freezer containers. Freeze for up to 3 months.
3. To use frozen sauce: Thaw in the refrigerator overnight. Place in a saucepan and heat through. Yield: 6 quarts.
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