Carolyn's Marinara
Posted: March 4th, 2014, 9:48 am
Carolyn's Marinara
1 onion, finely chopped
2 cloves minced garlic
2-3 Tablespoons Extra Virgin Olive Oil
1 large can (28 oz.) crushed tomatoes
2 small cans (6 oz.) tomato paste (or 1- 6oz. can)
4 cups water
1 Tablespoon dried Basil
1 Tablespoon dried Oregano
1 Tablespoon dried Parsley
1 1/2 teaspoon Black Pepper
1 teaspoon salt
3 Tablespoons Splenda
1 1/2 teaspoons Crushed Red Pepper (less if you don't like it spicy)
In a large saucepan saute onion and garlic in olive oil until onions are clear. Add the remainder of ingredients (you can rinse the cans out to "start out" the 4 cups of water). I like to cook this for at least 1/2 hour, but as anyone who has ever made Italian food knows, the longer you cook it, the better it is!
1 onion, finely chopped
2 cloves minced garlic
2-3 Tablespoons Extra Virgin Olive Oil
1 large can (28 oz.) crushed tomatoes
2 small cans (6 oz.) tomato paste (or 1- 6oz. can)
4 cups water
1 Tablespoon dried Basil
1 Tablespoon dried Oregano
1 Tablespoon dried Parsley
1 1/2 teaspoon Black Pepper
1 teaspoon salt
3 Tablespoons Splenda
1 1/2 teaspoons Crushed Red Pepper (less if you don't like it spicy)
In a large saucepan saute onion and garlic in olive oil until onions are clear. Add the remainder of ingredients (you can rinse the cans out to "start out" the 4 cups of water). I like to cook this for at least 1/2 hour, but as anyone who has ever made Italian food knows, the longer you cook it, the better it is!