How My Italian Mother-In-Law Makes Marinara (well....the quick version)

My mother-in-law is Italian. She cusses in Italian, she uses lots of hand gestures when she talks, she's 100% Italian (my husband looks like his German father). This is how she makes marinara (which by the way, is just called "sauce" by Italians. This is how she makes sauce.). Well.....almost. She does this. But multiples the recipe by about 10. And lets it simmer for a full day. Then puts it in the fridge for 2-3 days. Then cooks with it. This is my toned down, quick & easy version with all of her great Italian tips.

This sauce freezes perfectly! Sometimes, I multiply the recipe by 3 or 4 and freeze it in small portions. When I do that, I do let it simmer a lot longer (all day). I freeze a few small portions for pizza then a couple large portions for pasta meals.

Ingredients:

• 1/2 white or yellow onion, minced
• 6 garlic cloves, minced
• 2 tbsp olive oil
• 1 - 8 oz can tomato paste 
• 1 -28 oz can crushed tomatoes
• about a dozen basil leaves, chopped
• 1 tsp dried oregano
• 1 tsp each salt and pepper
• 2-3 tsp crushed red pepper (see note)

Note on the crushed red pepper: my Italian in-laws lovingly call me (and all white people / Caucasians) "mayonnaise face." White people are white like mayonnaise, and we stereo-typically eat a lot of mayonnaise. Adding red pepper to sauce is very mayonnaise facey. But I'm ok with that.

Add the olive oil (note: if you are increasing the proportions, i.e. 5+ times this recipe to freeze, just heavily coat the bottom of the pan you are using) to a sauce pot. Heat on med.

Add the onion. 5 minutes.

Add the garlic. 1 minute.

Add the tomato paste (open the bottom of the can and push through). This is my biggest take-away from the mil. I ALWAYS do this with tomato paste now. It really does make the paste easier to work with. My mother-in-law said it's like making an "Italian roux." And that's exactly it. Cooking the paste in the oil makes a great base for the sauce. Cook the paste for about 10 minutes.

 Add the crushed tomatoes and half a can of water.

Add the oregano, basil, salt, pepper, and crushed red pepper.

Cover, bring to a boil, reduce heat to low, and simmer for as long as you have. Mine simmered for about 2 hours today.