Marinara Sauce

Name: Marinara Sauce
Yield: Makes 3 pints
Ingredients: 1 cup very finely minced onion; Optional seasoning (any one of the following): 2 teaspoons ground coriander; ½ to 1 teaspoon dried marjoram; 1 teaspoon dried basil; ¼ to ½ teaspoon dried oregano; 6 pounds ripe Italian-type tomatoes; Ground white pepper to taste; 1 teaspoon sugar; 1 to 2 teaspoons salt, to taste; ½ cup very finely minced celery; 1 cup very finely minced carrots; ½ cup olive oil

Preparation info

Makes
3 pints

Difficulty
Easy

Appears in

Better Than Store-Bought

By Helen Witty and Elizabeth Schneider

Published 1979

About

A light, fresh-tasting sauce with quintessential tomato flavor. Worth stocking up on when tomatoes are dead-ripe and abundant.

Ingredients

6 pounds ripe Italian-type tomatoes
1 cup very finely minced onion
½

Method

Drop the tomatoes into boiling water, a few at a time. Let the water return to a boil, then remove the tomatoes and drain. Peel and chop.
In a large saucepan, cook the onion, celery, and carrots in the olive oil, covered, over medium-low heat for about 15 minutes, stirring a few times. Uncover and stir, over the heat, for 5 to 10 minutes longer, or until the ve

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Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

Part of

Condiments, Savory Sauces, Spices, and Seasonings

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