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
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.
1/2 tsp basil
1 Tbsp parsley
2 Tbsp Romano picorino cheese
12 oz tomato paste
Cook & stir about 1 minute.
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.
1 Tbsp Romano picorino cheese
For a sweet sauce add:
1-2 tsp sugar
|"The test of good manners is to be patient with bad ones."
There is always sauce in our freezer. When it gets low, I
make more. I make double batches of sauce, ladle it into
containers, label & freeze. The containers shown below are
what Hillshire Farm Deli Meat comes in (by Glad).