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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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This marinara is a offshoot from the recipe I found in the most recent issue of the best of the best from florida cookbook. I love this recipe because this pasta sauce has sustinence. This recipe yeilds about 5 1/2 mason jars of marinara. Great for gifts or to keep in the freezer. NOTE: when using the canned tomatos opt for whole because the diced tomatos have a weird taste because of what is used to hold them together. Also I dont measure the herbs so use them at your discretion. Ingredients:
1 tablespoon butter, equal parts olive oil |
2 cups baby portabella mushrooms, sliced |
1 large onion, diced |
3 -5 garlic cloves, minced (i like alot of garlic so i usually use a bit more.) |
1 teaspoon salt and pepper, to taste |
2 (20 ounce) cans whole tomatoes, diced |
4 ripened tomatoes, diced |
1 (4 ounce) can tomato paste |
1/4 cup white wine |
2 bay leaves |
1/4 cup fresh basil or 1 -2 tablespoon dried basil |
1 tablespoon dried oregano |
1 -2 tablespoon dried parsley |
Directions:
1. In a large pot heat the butter and olive oil until foamy, add the mushrooms first and wait until they are sufficiently brown before adding the onions and minced garlic.
2. Sautee the mushrooms and onions until the onions are clear, salt and pepper. If you're using dried basil and parsley throw a couple pinches of each in at this step.
3. After the herbs are incorporated add the diced fresh tomatoes to the pot. Salt and pepper again.
4. When the tomatoes start to swaet profusly, add the canned diced tomatoes to the pot alot with the tomatoe paste, white wine, bay leaves, and the fresh basil. Add more dried basil, parsley and oregano.
5. Let the sauce simmer for an hour to an hour and a half, stirring occasionally.
6. If you'd like toward the end of the simmer, you can add a tablespoon or so of capers for an added zing.
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