Marinara Sauce

Marinara Sauce

This is our basic “go to” sauce that we always keep on hand in the refrigerator.  We use it for everything.  This recipe makes more than you’ll need for the Fonduta recipe above.

1 large yellow onion, chopped fine

2 cloves garlic

4 large cans (28 ounces) of whole plum tomatoes (we prefer Pastene “DOP” but they’re a bit expensive, we like Muir Glen from California as a more affordable alternative).

Extra Virgin Olive Oil

Kosher Salt

In a large stockpot over medium heat, pour enough olive oil to generously cover the bottom of the pot and add the chopped onion.  Sauté until soft, add the two garlic cloves then the tomatoes.  The tomatoes will break down as they cook, but you can give them a head start by chopping them quickly in the can with a knife or put them in the food processor for a few seconds.

Add 1-tablespoon salt, and continue to cook over a low flame for 30 - 40 minutes.

-D&G