Marinara Sauce
Source of Recipe
Alan Leonetti
Recipe Introduction
Freezes well.
List of Ingredients
2 (14 1/2 ounce) cans hunts chunky crushed tomatoes
2 (6 ounce) cans hunts tomato paste
1 (14 1/2 ounce) can stewed tomatoes (Italian)
1/4 cup extra-virgin olive oil
6 chopped garlic cloves (cut in halves or thirds)
1 teaspoon garlic juice (from jar)
1 shallot (diced)
2 tablespoons dried oregano
4 tablespoons dried Italian seasoning
1 teaspoon dried basil
1 tablespoon Splenda granular (sugar substitute)
1/2 teaspoon salt
1/2 teaspoon black pepper
Recipe
Empty Hunts chunky crushed tomatoes and Hunts tomato paste into the pot.
Add the extra-virgin olive oil to the pot.
Slice the cloves of garlic crosswise into either halves or thirds or pieces, and dump them into the pot.
Dice the shallot, and dump that into the pot.
Add the rest of the ingredients, and stir to mix well with a large long handled wooden spoon.
Do not strain, as the pulp adds to make this a thick and wonderful sauce.
Cover and cook on medium heat, stirring every 10 minutes for about an hour or until it bubbles and is completely heated throughout.
Reduce heat to simmer, and continue to simmer, stirring every 10 or 15 minutes to keep from burning or sticking to the bottom of the pot for 1 or 2 hours.
Remove from heat and give it one last stir.
Serve over spaghetti, ravioli, pasta or use for chicken parmesan, veal parmesan, or anything that calls for a marinara sauce.
ALAN'S NOTE: Use only Hunts Chunky Crushed Tomatoes and Hunts Tomato Paste.
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