Marinara Sauce

As requested, here is the recipe for Marinara Sauce. It is originally from Michael Chiarello on Food Network (one of my favorite places to look for new recipes). I picked this one because it was super easy, and I have all of the ingredients on hand, and don't have to go to the store. I did tweek it a little to suit my needs, though, so here is my version.

2T oil
3/4 C minced onion (just one medium onion)
1T chopped Parsley
1 large clove garlic, minced
4 C fresh tomato puree
1-2T basil
1t salt

heat the oil in a large pot over moderate heat. Add onions. Cook until translucent. Add parsley and garlic and cook for about 1 minute. Add tomatoes, basil and salt. Simmer until a sauce like consistency. This usually takes awhile, but you can walk away from it and let it simmer. Stir occasionally so it doesn't stick. Try it. If it needs to be sweeter add some sugar.

I have just pureed the tomatoes in the blender. It takes about 20 Romas to make 8 Cups of puree. I don't blanche or peel them, just throw them in the blender. I tried another recipe that called for celery. It was yummy too. My suggestion, start with the basics, and add what you like to make it your own. If you like onion, add more onion. (We like onion) If you like garlic, add more. If you like it sweeter, add sugar. You get the idea... Also, I would recommend the Romas. They are meatier and not so juicy, so the sauce doesn't turn out real runny. Good luck to everyone!