Marinara Sauce

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Credit: Martin Breslin, Executive Chef, Harvard University, Cambridge, Massachusetts
The National Culinary Review, June 2015


15 oz. finely diced onion
1 cup olive oil, divided
4½ lbs. canned stewed plum tomatoes
15 oz. tomato paste
8 garlic cloves, minced
1¼ oz. chopped fresh oregano
2½ oz. chopped fresh parsley
½ t. kosher salt
½ t. black pepper


In large pot, sweat onion in 5 oz. olive oil for 5 minutes without color. In food processor, working in batches, puree tomatoes, tomato paste, garlic, oregano, parsley and remaining olive oil. Add to onion; simmer 1 hour on low heat. Season with salt and pepper, to taste.


24 servings


Sauce/Dressing/Rub, The National Culinary Review, Vegetarian

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