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Marinara Sauce Of Alan Leonetti 2 Servings The

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Ingredients

Adjust Servings:
2 (14 1/2 ounce) cans hunts chunky crushed tomatoes
2 (6 ounce) cans hunts tomato paste
1 (14 1/2 ounce) can stewed tomatoes (italian)
1/4 cup extra virgin olive oil
6 chopped garlic cloves (cut in halves or thirds)
1 teaspoon garlic juice (from jar)
1 shallot (diced)
2 tablespoons dried oregano
4 tablespoons dried italian seasoning
1 teaspoon dried basil

Nutritional information

598.1
Calories
266 g
Calories From Fat
29.6 g
Total Fat
4.2 g
Saturated Fat
0 mg
Cholesterol
2961.7 mg
Sodium
83.1 g
Carbs
18.7 g
Dietary Fiber
28.7 g
Sugars
17.3 g
Protein
854 g
Serving Size

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Marinara Sauce Of Alan Leonetti 2 Servings The

Features:
    Cuisine:

    Thank you for sharing this recipe! I made only one change and substituted regular sugar because our pediatrician doesn't recommend splenda for kids.Everyone loved it!

    • 215 min
    • Serves 2
    • Easy

    Ingredients

    Directions

    Share

    Marinara Sauce of Alan Leonetti (2 Servings) (((The Best))),This is the cut down version of my marinara sauce that I usually make and freeze for the year… If the sauce is too thick for you, add a little tomato juice or water or wine, but be careful not to thin it too much. I personally like a very thick sauce. ALL ITALIAN FOOD FROM SOUTHERN ITALY HAS OREGANO. The one person that disagreed with that in their review does NOT know what they’re talking about.,Thank you for sharing this recipe! I made only one change and substituted regular sugar because our pediatrician doesn’t recommend splenda for kids.Everyone loved it!,This could be the best tomato sauce of all time. It could be the tastiest, most delicious, delectable food on the planet……but to call it a marinara sauce is incorrect. A true marinara is simple and quick, with only a few ingredients. This recipe is not that.


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    Steps

    1
    Done

    Empty Hunts Chunky Crushed Tomatoes and Hunts Tomato Paste Into the Pot.

    2
    Done

    Add the Extra-Virgin Olive Oil to the Pot.

    3
    Done

    Slice the Cloves of Garlic Crosswise Into Either Halves or Thirds or Pieces, and Dump Them Into the Pot.

    4
    Done

    Dice the Shallot, and Dump That Into the Pot.

    5
    Done

    Add the Rest of the Ingredients, and Stir to Mix Well With a Large Long Handled Wooden Spoon.

    6
    Done

    Do not Strain, as the Pulp Adds to Make This a Thick and Wonderful Sauce.

    7
    Done

    Cover and Cook on Medium Heat, Stirring Every 10 Minutes For About an Hour or Until It Bubbles and Is Completely Heated Throughout.

    8
    Done

    Reduce Heat to Simmer, and 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.

    9
    Done

    Remove from Heat and Give It One Last Stir.

    10
    Done

    Serve Over Spaghetti, Ravioli, Pasta or Use For Chicken Parmesan, Veal Parmesan, or Anything That Calls For a Marinara Sauce.

    Avatar Of Dylan Ward

    Dylan Ward

    Ramen enthusiast creating flavorful and authentic Japanese noodle soup.

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