Ingredients
- 1 28 oz. can diced tomatoes
- 1 md. carrot; peeled and chopped
- 1 celery stalk; peeled and chopped
- 1 sm. onion; peeled and chopped
- 4 garlic cloves; peeled and chopped
- 2 tsp. dried Italian herb mix
- 2 bay leaves
- 3 Tbsp. olive oil
- 1/2 cup white wine (or vermouth)
- 1 Tbsp. anchovy paste*
- 3 Tbsp. tomato paste
- Salt and pepper
Description
I Consider Marinara Sauce To Be A Kitchen Staple, So I Make This Recipe In Larger Quantities Than I Need And Then Freeze It In Freezer Bags In One-cup Amounts. Makes About 4 Cups.
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