(2) 28 oz. cans Whole Italian Plum Tomatoes (I use San Marzano Tomatoes)
1 C. Onion, minced
1 Tbsp. Olive Oil
2 Tbsp. Tomato paste
2 Tbsp. dried Oregano
1 Tbsp. dried Basil
¼ C. fresh Flat Leaf Parsley, chopped
½ Tbsp. Garlic, minced
¼ C. grated Parmesan Cheese
S & P to taste
Hand crush the Tomatoes in a large bowl (or use a stick blender). In a large pot, heat the oil over medium-high heat.
Sauté the Onions until they are light golden; add the Garlic for sauté until fragrant.
Add the Tomato Paste and stir vigorously for about 30 seconds; add the dried Herbs and also stir vigorously for another 30 seconds.
Carefully pour in the crushed Tomatoes and scrape up any bits on the bottom of the pot.
The Parsley and Cheese go in the pot next, stir and cover partially to simmer slowly for at least an hour.
Give it a taste, is there a slight sour note? Stir in a pinch of Sugar,
that'll fix that.
I like to add Meats to your Sauce to make what some folks call Sunday Gravy.
After the Parsley and Cheese are mixed into the pot,
add, oh I don’t know, how about these nicely seared Country Pork Ribs, MMM!
This will take your Marinara up a notch.
I cook the Sauce with the Ribs in it until the Meat starts to fall away from the bone. Remove those bones, shred the Meat a bit if you like and serve.
Rather than the grated Cheese, sometimes I'll use a chunk of the Rind from the Parmesan.
*Back Story: As a young bride from Hawaii, I made Tomato Sauce the way that everyone did, except my husband’s family. So I had to learn how to make American-Italian dishes by trial and error; it took a while, but I got it.