3 cloves garlic, crushed
1/2 yellow onion, peeled and chopped fine
3 tbsp olive oil
chili flakes to taste
2 28-ounce cans tomato puree, Red Pack brand if possible
1 28-ounce. can crushed tomatoes, Red Pack brand if possible
1 tbsp tomato paste, Red Pack brand if possible
1 tsp sugar
1 cup chicken stock
red pepper flakes to taste
salt to taste
- Cook the garlic and onion in the olive oil in a sauce pot over a medium-low flame, about 10 minutes or until garlic is tender and onions translucent, not brown (this is called "sweating" because it will draw out a lot of moisture and flavor). Add the chili flakes to taste.
- Add all the tomato products. Pour the chicken stock into one of the 28-oz cans. Fill it the rest of the way with water and add that and the sugar to the pot. Stir and bring to a simmer. Taste and season with salt and cover. Simmer the sauce for about 1 hour. The sauce should be fairly thin, but not watery and very smooth. Uncover and simmer for 3 minutes if it is too thin for your taste; add a little water if it seems thick.
Published: 01/26/06
© Spirit Media 2004-2006 All Rights Reserved
1 comment:
I tasted the marinara right after it's done and I didn't like it at all because it's too acidic. However, after letting it sit for two days, it tasted terrific! I would take the red pepper flakes out though just because some people might not like the heat.
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