Marinara sauce.


This is my family’s red sauce.  I prefer making it with freshly roasted tomatoes but due to the time of year, I’m relegated to canned tomatoes.  I hope you enjoy this sauce as much as we do.


1/2 c olive oil
1 medium onion, diced
1 bell pepper, chopped
6 garlic cloves, chopped
1 tsp sea salt
1 tsp ground black pepper
1 (28 oz) can of Cento’s diced tomatoes
1 (28 oz) can of Cento’s chopped tomatoes
1 can of tomato paste
2 bay leaves
2 pinches of red pepper flakes
2 tsp of Italian Seasoning
1 tsp of Oregano

In a Dutch oven, heat the oil over a medium flame.  Once hot, add the onions and stir for about 8 minutes.  Add garlic for 30 seconds.  Add salt and pepper, both cans of tomatoes, paste, bay leaves, and the remaining seasonings.  Turn the flame down as low as it goes, cover and simmer.  Stirring occasionally.

— Knead to Cook


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