Make a big batch and throw portions in the freezer!
Angelo’s Marinara Sauce
This tomato sauce, based on one served at Angelo's Fairmount Tavern, tastes just as good when tossed with spaghetti as it does when cooked in dishes like the Veal Parmesan and Baked Manicotti. We recommend using a good brand of canned tomatoes, such as Muir Glen; their balance of tartness and fruity sweetness will yield a brighter-tasting sauce. The sauce will keep in the refrigerator for up to 8 days.
Photo: Virginie Blachere
1 28-oz. can whole peeled tomatoes
3 tbsp. extra-virgin olive oil
1 clove garlic, finely chopped
1 bay leaf
1⁄2 small onion, finely chopped
1⁄2 tsp. dried oregano
1⁄4 tsp. dried thyme
1 tbsp. finely chopped
curly or flat-leaf parsley
Kosher salt and freshly ground
black pepper, to taste
1 Put tomatoes and their liquid into the bowl of a food processor and pulse until coarsely chopped. Set aside.
2 Heat oil in a 4-qt. saucepan over medium heat. Add the garlic, bay leaf, and onions and cook, stirring occasionally, until the onions are translucent, about 10 minutes.
3 Add the chopped tomatoes along with the oregano and thyme. Cook, stirring occasionally, until the sauce thickens slightly and its flavors come together, about 20 minutes. Stir in parsley and season with salt and pepper.
MAKES ABOUT 3 CUPS
Ratings & Reviews (7)
Very easy to prepare and the flavor is awesome.
This is so simple and flavorful I'll use it for many years. I added a tablespoon tomato paste, a teaspoon sugar and some fresh basil and thyme at the end of cooking process. I'll use the sauce today for a chicken parmesan and later during the week with some seafood for a quick cioppino.
Excellent recipe, except I'd substitute basil for the parsley.
It's the most divine marinara sauce. My children, who are notoriously picky eaters, loved it over their spaghetti noodles! And it worked so well with Veal Parmesan and Baked Manicotti! Thank you!
Great and easy to make!
The recipe as written was way too bland. I doubled the garlic and added a teaspoon each of basil and chervil. I also added a pinch of crushed red pepper and 2 tsp. of sugar to counter the bitterness of the tomatoes. With these addition, it was great.
Angelo’s Marinara Sauce
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