Marinara Sauce

Monday, July 26, 2010

Marinara Sauce

This recipe has no brave and trust your instincts

In a large pot, put Olive oil, Garlic, chopped carrots, chopped onion and quartered, fresh Roma tomatoes. You want LOTS of tomatoes. If you fill your pot to the top with tomatoes, then you'll have about a half a pot of sauce at the end. Use only a couple carrots, they are for sweetness. The garlic and onion are for flavor. Add Italian seasonings of your choice.

Let this simmer for 4 hours, stirring ever so often. Once the sauce is good and thick, remove from the heat.

Put the sauce in a blender, Use chicken stock to thin the sauce a little as you blend it. Note: the sauce will be orange.

You can serve immediately, or process it through a canner to enjoy later on. This is a good base for meat sauce or tomato cream sauce...

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