From the kitchen of Ann Marie Barkwell. Mom's famous marinara
sauce. Mom got this recipe from her mother, Connie Putano. Who
knows how long it's been in the family. I always make a double batch,
storing it in several small containers in the freezer.
Related Recipes:
Mom's Meatballs.
For a meat base Sauce.
sauce. Mom got this recipe from her mother, Connie Putano. Who
knows how long it's been in the family. I always make a double batch,
storing it in several small containers in the freezer.
Related Recipes:
Mom's Meatballs.
For a meat base Sauce.
In a large pot:
3 Tbsp extra virgin olive oil
1/2 or less green pepper (chopped fine to leave in, in 3 large
chunks if you want to remove it when done cooking)
1 small onion, chopped fine
2 cloves garlic, minced
Sauté 2 or 3 minutes, careful not to burn.
Add:
1/2 tsp basil
1 Tbsp parsley
2 Tbsp Romano picorino cheese
12 oz tomato paste
Cook & stir about 1 minute.
Add:
2 cans Furmano's crushed tomatoes (28 oz each)
12 oz water (use paste can to measure)
2 tsp salt
1/4 to 1/2 tsp pepper
Stir. Let simmer for 1 1/2 hours.
Remove from heat.
Add:
1 Tbsp Romano picorino cheese
For a sweet sauce add:
1-2 tsp sugar
3 Tbsp extra virgin olive oil
1/2 or less green pepper (chopped fine to leave in, in 3 large
chunks if you want to remove it when done cooking)
1 small onion, chopped fine
2 cloves garlic, minced
Sauté 2 or 3 minutes, careful not to burn.
Add:
1/2 tsp basil
1 Tbsp parsley
2 Tbsp Romano picorino cheese
12 oz tomato paste
Cook & stir about 1 minute.
Add:
2 cans Furmano's crushed tomatoes (28 oz each)
12 oz water (use paste can to measure)
2 tsp salt
1/4 to 1/2 tsp pepper
Stir. Let simmer for 1 1/2 hours.
Remove from heat.
Add:
1 Tbsp Romano picorino cheese
For a sweet sauce add:
1-2 tsp sugar
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