Marinara Sauce 1 (Chunky)
- 800 g canned crushed tomatoes
- 340 g tomato paste
- 400 g canned stewed tomatoes (Italian, if available)
- 50 g extra virgin olive oil (1/4 cup)
- 6 cloves chopped garlic (cut in halves or thirds)
- 1 diced shallot
- 3.5 T dried oregano
- 2 T dried basil
- 1.5 T dried parsley
- 1/2 T garlic powder
- 1/2 t onion powder
- 1/2 t dried thyme
- 1/4 t ground rosemary (or 1/2 t dried or 1/2 T fresh)
- 1 T Sugar (Granulated)
- 1/2 t Salt (Table)
- 1/2 t ground black pepper
- 1/8 t crushed red pepper flakes
Place all ingredients into a large (4 quart/4 liter or larger) pot. Do not strain, as the pulp adds to make this a thick and wonderful sauce.
Cover and cook on medium heat, stirring every 10 minutes for about an hour until it bubbles.
Reduce heat to simmer. Continue to simmer, stirring every 10 or 15 minutes to keep from burning or sticking to the bottom of the pot for 1 or 2 hours.
Remove from heat, stir, and serve. Serve over spaghetti, ravioli, pasta, or use of chicken parmesan, veal parmesan, or anything that calls for a marinara sauce.
SJ Notes: The original recipe is very clear about using only Hunts brand canned tomato products in this. Hunts isn't availabe here, so I used what I usually use, but I will say that the difference between brands of canned tomato products is quite noticeable in my experience. Since your finished product is limited by the quality of ingredients going into it, make sure you use good canned tomato products to begin with. Home canned would be best, but isn't always possible.
SJ Note 30 April 2010: We had this tonight with our bracioles ( http://myst.starforge.co.uk/index.cgi?block=3&op=view&id=375 ), and it was quite nice. Since that recipe has such a volume of excess marinara sauce at the end, we used some to make into a cheese pizza, and it was nice on that, too, so this recipe is a keeper.