Eleanora's Marinara Sauce

Name: Eleanora's Marinara Sauce
Yield: Makes about 6 cups
Ingredients: 3 tablespoons extra-virgin olive oil; 1 large onion, finely diced; Coarse salt and freshly ground pepper; 1 tablespoon minced garlic (2 medium cloves); 3 28-ounce cans peeled whole tomatoes, strained and pureed; 3 ounces tomato paste; 2 tablespoons chopped fresh basil

This recipe comes to us from Eleanora Scarpetta, a Martha Stewart Living viewer. Use it when preparing her delicious recipe for eggplant parmigiana.

Source: Martha Stewart Living, July 2002

Makes about 6 cups

Yield

Ingredients

3 tablespoons extra-virgin olive oil
1 large onion, finely diced
Coarse salt and freshly ground pepper
1 tablespoon minced garlic (2 medium cloves)
3 28-ounce cans peeled whole tomatoes, strained and pureed
3 ounces tomato paste
2 tablespoons chopped fresh basil

Directions

1. In a medium saucepan, heat olive oil over medium heat. Add onion; season with salt, and cook, stirring occasionally, until onions are translucent, about 3 minutes. Add garlic, and cook 2 minutes more.
2. Add tomatoes, tomato paste, salt, and pepper. Bring to a boil. Reduce to simmer, and cook until thick, about 30 minutes. Stir in basil. Remove from heat.

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Reviews

How would you rate this recipe?

aquaaerobics

30 JAN, 2010

this is similar to my recipe only I add more garlic. However...where is the sugar? Tomato sauce without sugar or another sweetener (I actually add red wine to mine, let the alcohol cook off and the sugar remain) is way too tart and raw tasting.
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jkm1019

29 NOV, 2007

Good solid recipe. She uses the basics like most Italians do, not overdoing it with spices. It could probably use more garlic, though.
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