Rhode Island Red Marinara Sauce Recipes

Steps:

• In a saucepan over medium-high heat, add the olive oil and heat. Add the onions and garlic to the pan, cooking until the onions have softened. Next, add the carrots, stir, and then add the wine to deglaze. Next, reduce the heat to medium and add the thyme, cooking for an additional 5 minutes. Add the tomatoes and juices, bring to a boil and then reduce the heat to a simmer. Finally, add the basil and continue to cook over low heat, 20 to 30 minutes. Taste to season and remove from the heat.

Steps:

• Heat oil in a large non-stick skillet over low heat and saute garlic for about 2 minutes; be careful not to burn. Just as the garlic begins to turn brown, remove pan from heat. Allow pan to cool, and add tomatoes, wine, water, salt and sugar. Cook over medium-high heat and bring to a boil. Reduce heat to low and simmer, covered, about 20 minutes. Remove from heat and stir in basil.

Steps:

• Empty 3 cans of crushed tomatoes into the pot.
• Slice all of the cloves of the elephant garlic bulb crosswise into either halves or thirds or pieces, and dump them into the pot.
• Dice the large onions, and dump that into the pot.
• Add the rest of the ingredients, and stir to mix well with a large long handled wooden spoon.
• Do not strain, as the pulp adds to make this a thick and wonderful sauce.
• Cover and cook on medium heat, stirring every 5 minutes until it bubbles and is completely heated throughout. This takes about 1 hour.
• Reduce heat to a simmer, and continue to simmer, stirring every 5 minutes to keep from burning or sticking to the bottom of the pot for 3 additional hours.
• Remove from heat, uncover, and give it one last stir.
• Allow it to completely cool.
• When it is completely cooled, stand up your 1 quart Hefty freezer bags in a row and with a large long handled cooking ladle place 3 ladles of sauce into each bag.
• Squeeze out as much air from each bag as possible and secure the bags shut.
• Mark the bags and place into the freezer.