This is my favorite pasta sauce that I have been making for a very long time. It all began in my garden when I had 30+ tomato plants. I grew my own plants from seed and I also had to try just about every variety available. Canning tomatoes was a big project once the tomatoes were ripe. The only change is that I now use tomatoes from the grocery store – some people thought they could taste the difference. Of course – fresh is always the best! See my recipe for Cheese Manicotti with a Marinara Sauce. Also look at my Lasagna and Spaghetti with Meatballs in a Marinara Sauce. A niece with my tomato plants – I cut back after that year – it was hard to throw out any of the seedlings I grew!
Marinara
- enough olive oil to saute the onions
- lots of onion, chopped
- 2 cloves garlic, minced
- 4 to 6 quarts canned tomatoes (salt added) I now use 6 to 8 large cans of Muir Glen Organic Tomatoes
- 1 (12 oz.) tomato paste
- 1 (1 lb. 13 oz.) tomato sauce
- 1-1/2 to 2 tbsp. dried parsley, or 3-4 tbsp. fresh
- 2 tbsp. sugar
- 2 bay leaves
- 2 tsp. dried basil or 3-4 tsp. fresh
- 2 tsp. dried oregano or 3-4 tsp. fresh
- 1/2 tsp. pepper
Saute onions in just enough oil for about 15 minutes. Add the garlic and saute another minute or two. Process the tomatoes in a blender; then strain through a food mill (I finally replaced my Foley with an All-Clad) to remove all of the seeds. See my post Kitchen Gadgets – Food Mills. Add to the onions and garlic along with the rest of the ingredients. Reduce the heat, simmer uncovered for 2 hours, stirring occasionally. You want it to thicken some for manicotti. For lasagna I cook it down more so it is not watery at all.
