| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Sauces/pest, Vegetarian |
1 |
Servings |
INGREDIENTS
| 8 |
|
Onions; diced |
| 1/2 |
c |
Celery; diced |
| 10 |
|
Cloves garlic; minced |
| 1/4 |
ts |
Salt |
| 1 |
cn |
Diced tomatoes (#10) |
| 1/2 |
cn |
Tomato paste (#10) |
| 2 1/2 |
qt |
Water |
| 2 |
ts |
Dried basil |
| 2 |
ts |
Dried thyme |
| 1/2 |
c |
Dried oregano |
| 1/3 |
ts |
Ground fennel |
| 1 1/2 |
c |
Fresh tomatoes; diced |
| 1 |
ts |
Black pepper; freshly ground |
| 1/2 |
c |
Parsley; chopped |
| 2 |
tb |
Garlic; minced |
INSTRUCTIONS
In a large stock pot, saute the onions, celery, 10 cloves of minced garlic,
and 1/4 teaspoon salt in approx. 1 1/2 teaspoons canola oil until
translucent.
Add the basil, thyme, fennel, oregano, and black pepper and cook for
approximately 2 more minutes.
Add the canned diced tomatoes; stir. Add the tomato paste; mix well, adding
in the water as you stir. Add the second amount of garlic and diced fresh
tomatoes.
Allow marinara to come to a boil and then reduce to a bare simmer. Allow to
cook for at least one hour, preferably 3 or 4.
DO NOT SCORCH.
Add in the chopped fresh parsley during the last hour of cooking.
Serving Ideas : Excellent by itself or as a base.
NOTES : True and tried. Holds for approx. 5 days under refrigeration. Can
be frozen.
Recipe by: Harvest Cafe & Bakery/Oxford MS Posted to CHILE-HEADS DIGEST V4
#079 by SenorJesus <rael64@ebicom.net> on Aug 11, 1997
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“Be Fishers of Men…. You catch ’em, He’ll Clean ’em.”