Originally posted by: xSauronx
Originally posted by: bthorny
I'm wanting to make a big batch of marinara sauce and put it in freezer bags so I can have individual servings later.
I have the usual spices (dried), olive oil, and garlic.
Plus I have onions, 8 oz of whole mushrooms, cans of tomato pastes (big cans) and, a 102 Oz can of diced tomatoes...
Anybody got a recipe for me...
Need spice measurements etc.
I can't decide on a recipe and I need a good one because this is a big batch.
Thanks ahead of time....
off the top of my head id start by sauteeing in some olive oil (maybe half a cup or so? cover the bottom of your pot by about a quarter inch) 2 diced white or yellow onions. medium low heat, until its all softened up (should take, i dunno, 8-12 minutes, dont burn any of it) add mushrooms if you like, i dont usually use any but do them with the onions if you want them in there.
peel and dice 8-12 cloves of garlic (depending on size and how much you like the stuff), throw it in when your onions are a minute or so from being done (sauteeing garlic for more than a minute or two can cause it to turn bitter)
add the 102oz diced tomatoes and some tomato paste (how much have you got? id say no more than 12 oz or so) and stir it all together well. season with 3 tablespoons basil, 1 tablespoon oregano and add a tablespoon or two of chili flakes if you have any and like it spicy (i do, otherwise use black pepper), add 2 tablespoons of sugar as well. stir this all in thoroughly
bring to a simmer for about 15 - 20 minutes, sitrring regularly so you dont burn the sauce onto the pot, and give it a taste (the time is necessary because you have to get alot of the extra water out of this to thicken it, it will also intensify the flavors somewhat)
reseason to taste, adding a tablespoon of each spice/herb at a time between tastings until youre happy with it, then let it go another 20 - 30 minutes at a simmer, again, sitrring until its thick enough to make you happy (spoon a couple of ounces onto a plate and see how much water runs off from the sauce if you need to)
that should come out pretty well i should think, though i imagein youll have to up the spices a bit after the first tasting, but you can always add more...its rather hard to take out dry basil once its in there
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