The North End Italian Marinara Sauce Recipes

Steps:

• In large pan over medium heat saute chopped garlic and onion in olive oil until translucent.
• Add cans of tomato.
• Sprinkle on black pepper.
• Add bay leaves.
• Let sauce simmer for about 30 minutes to reduce and intensify flavors stirring occassionally.
• Add basil and parsley and stir well.
• Allow sauce to simmer at least another two hours (can simmer all day if desired)stirring occassionally.
• After two hours taste sauce, if acidic or if you want more sweetness add 1/2 tsp baking powder (or sugar) to cut acidity. Only do this if necessary.
• Pull out both bay leaves before serving/storing.
• Sauce can be served over pasta now or stored in freezer or refridgerator. If adding in meat add at the begining when adding tomatos.

Steps:

• In a large heavy skillet, on low heat, very slowly heat the olive oil, garlic, red pepper flakes, basil and mint.
• Let cook for about 5 minutes or until garlic is golden brown.
• If you are using the plum or fresh tomatoes, crush them in your hands or put them in a blender for 1-2 seconds (this will speed up the cooking process and give a smoother consistency to the sauce).
• Raise the heat to medium high.
• When oil is really hot, carefully add the tomatoes.
• Let the sauce come to a soft boil.
• Add salt and pepper to taste.
• Add a pinch more of red pepper, basil and mint.
• Add the chopped parsley.
• Let sauce simmer, uncovered for about 15 minutes, stirring occasionally with a wooden spoon.