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Marinara Sauce

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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Cuisine of Italy | Sauces

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schedulePrep 0 min local_fire_departmentCook 0 min groups6 speedmedium

Source: Wikibooks contributors

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: Revision 4518812

License: CC BY-SA 4.0 · Wikibooks contributors

#cs1 errors: external links #cs1 errors: generic name #duplicate #easy #italian #recipes for marinara sauce #recipes for pasta sauce #recipes using red bell pepper #recipes using sugar #recipes using tomato #recipes with images #recipes with metric units
Sauce Italian

Ingredients

Scale
  • 6 tablespoons virgin olive oil
  • 225 grams (8 ounces) Spanish onion, diced
  • 4 cloves garlic, thinly sliced
  • 2 teaspoons fresh thyme leaves (or ½ teaspoon dried)
  • 4 teaspoons fresh basil leaves (or 1 teaspoon dried)
  • 85 grams (3 ounces) red bell pepper, diced
  • 1.3 kilograms (1 pound and 14 ounces) skinless plum tomatoes, crushed by hand
  • 1 tablespoon sugar
  • Salt to taste

Directions

  1. Heat the oil in a saucepan over medium heat until it shimmers.
  2. Add the onions and garlic, and sauté them for about 2 minutes until the onions are translucent.
  3. Add the thyme, basil and bell pepper. Cook 5 minutes more.
  4. Add the tomatoes and sugar. Bring to a boil and then lower to a light simmer, stirring occasionally for 30 minutes.
  5. Season with salt to taste.
  6. Serve hot by ladling over pasta, seafood or rice.

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