MARINARA SAUCE

1 lg. can tomatoes
1 sm. onion, chopped fine
2 cloves garlic, minced very fine
2 tsp. basil
1/4 tsp. oregano
2 tsp. parsley
1/2 c. olive oil
1 to 2 tsp. sugar
Salt and black pepper
1 lg. bay leaf
1 tomato paste or puree

Heat olive oil in large saucepan until haze forms.  Saute onions
and garlic for 1 minute.  Add tomatoes, sugar, salt and pepper,
bay leaf.
Simmer 10 minutes.  Add basil, oregano and parsley, simmer
20 minutes longer.  Adjust thickness of sauce with tomato paste
or puree.

EASY, TASTY MARINARA SAUCE

Preparation - easy
Serves 4
Time: prep 10 min; cook 35 min

This quick and easy tomato sauce is delicious as is, but you can easily add sautéed zucchini or other vegetables, cooked hamburger, etc. The method we use derives from the origin of marinara sauce on pizza, where the ingredients cook together on top of the pizza in the pizza oven.

• 1 28 oz can (3 1/2 cups) tomatoes (Italian plum are best)or equivalent amount of fresh tomatoes, if you are lucky enough to have them
• 3 tablespoons tomato paste
• 4 tablespoons chopped fresh flatleaf (Italian) parsley
• 2 clove garlic, finely chopped (more to taste)
• 1 teaspoon dried oregano
• 1/2 tsp hot pepper flakes (optional)
• 1 teaspoon salt
• freshly ground black pepper to taste
• 3 tablespoons good olive oil
• 1 package pasta of choice: spaghetti, spaghettini, etc.

UTENSILS: blender or food processor, skillet, pasta pot

IN a blender or food processor combine tomatoes, tomato paste, 2 TBSP chopped parsley, finely chopped garlic, oregano, optional pepper flakes, salt, and pepper and process until smooth.

IN a large pot, set the pasta water to boil.

HEAT olive oil to a large skillet over medium heat, ADD blended sauce.

SIMMER for 30 minutes, stirring occasionally and reducing heat if necessary.

COOK the pasta.

GARNISH with remaining chopped parsley, SERVE with grated Parmesan cheese.

SAUCE will hold 3 days in refrigerator; freezes well.

Marinara Sauce
Makes about four cups.

1 clove garlic, minced
1 tablespoon olive oil
2 cans (16 ounces each) tomatoes (unsalted if desired)
2 cans (8 ounces each) tomato sauce (unsalted if desired)
1 teaspoon oregano leaves
1 tablespoon chopped or dried parsley

Sauté garlic in olive oil. Add tomatoes and tomato sauce
slowlyl. Stir in oregano and parsley. Bring to a boil and simmer
covered for 20 minutes to 2 hours. (The longer the better!)
Break up the tomatoes with a potato masher and stir sauce
occasiaonally.

Note: Use this in any dish calling for tomato sauce. For Mexican
flavors, add ground cumin (1/2 to 1 teaspoon) and hot sauce.
Double the recipe and keep some in the freezer.