sketch of Bob above the Marinara Sauce recipe.


MARINARA SAUCE (Helen Garvock)

2 qt. Roma tomatoes, peeled and chopped (about 8 c.)
2 stalks celery, diced (about 2/3 c.)
1 lg. onion, chopped
2 cloves garlic, minced
1 small green pepper, chopped
2 t. salt
1/4 t. chili powder
1/4 t. oregano
1/4 t. allspice
1/4 t. thyme
2 T. sweet basil (dry)
2 T. sugar
2/3 c. parsley, chopped

Mix all ingredients and cook over medium heat on top of the stove (uncovered) for 2-3 hours. Or bake, uncovered, 350° for 2 hours, stirring every hour or to desired consistency. This will provide a "chunky" texture. If you want it smooth, run it through a food processor or blender. This may be canned in sterilized jars, leaving 1/2 inch headspace and processing for 15 minutes at 10 pounds pressure.
(makes 4 pints)

Marinara Sauce recipe is published in our October, 1999 Menu Minder.

You may like to try these other Spaghetti Sauce recipes below: