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Classic Italian Tomato Sauce (Marinara Sauce)

This is a very easy version of tomato sauce for any pasta and for use in other recipes. The method might seem unusual, but the result is surprisingly delicious. It is convenient to have it on hand for quick-to-prepare meals. Canned tomatoes, preferably Italian, should be used - they have a better flavor than fresh tomatoes, particularly in winter, when tomatoes are not at their sun-ripened best.

Makes about 4 cups (1 liter)

IngredientsMarinara Sauce

2 15-ounces (425 g) cans whole tomatoes, chopped but undrained

2 onions, quartered

2 bay leaves

2 cloves garlic, peeled

3 tbsp olive oil

1 tsp sugar

Salt and black pepper, to taste

1/4 cup fresh Italian parsley, chopped

2 tbsp fresh basil leaves, chopped


1. Combine all the ingredients, except the herbs, in a saucepan and bring to a boil. Reduce the heat to a gentle simmer, cover and cook for 40 minutes. Add the herbs and simmer for another 15 minutes. Remove from the heat, take out the bay leaves, and then process in a blender or food processor until smooth.

2. If you are using the sauce immediately, return to the pan and bring to a boil again. To store, pour into warmed sterilized jars, cool and seal. Refrigerate for up to 2 weeks.




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