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Ed Giobbi's Marinara Sauce

  • Active:
  • Total Time:
  • Servings: Makes about 3 1/2 cups


slideshow Fast Weekday Pastas


KEY: Fall, Summer, Italian, Sauces & Condiments, Healthy, Make Ahead, Vegetarian

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  • 1/4 cup extra-virgin olive oil
  • 2 garlic cloves, minced
  • 1 large onion, coarsely chopped
  • 1 medium carrot, thinly sliced
  • 4 cups Home-Canned Tomatoes
  • Salt and freshly ground pepper
  • 2 tablespoons unsalted butter
  • 1 tablespoon chopped basil
  • 1 teaspoon dried oregano

How to make this recipe

  1. Heat the olive oil in a large skillet. Add the garlic, onion and carrot and cook over moderate heat for 5 minutes.
  2. Meanwhile, pass the tomatoes and their juices through a food mill. Add the tomatoes to the skillet and season with salt and pepper. Cover partially and simmer over low heat for 15 minutes. Pass the sauce through a food mill and return it to the skillet. Add the butter, basil and oregano, cover partially and simmer for 30 minutes longer.
Contributed By Published August 2003

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