Tuesday, February 1, 2011

Italian Faves: MDP's Chunky Marinara

1/2 medium onion, chopped
1 clove garlic, chopped
1 green bell pepper, chopped
1 large carrot, shredded
3 bay leaves
1 TBSP extra virgin olive oil
1 8 oz can tomato sauce
1 14 oz can whole peeled tomatoes or diced
1 28 oz can crushed tomatoes ( I love fire roasted)
1/2 tsp salt
1/4 tsp black pepper
1 tsp Italian seasoning
1 tsp oregano
crushed red pepper to taste

In a dutch oven or large pot, saute vegetables in the olive oil until translucent and browned, add bay leaves. Add canned tomatoes, salt, pepper and spices. Stir frequently until sauce begins to boil. If you like a smoother sauce, use an immersion blender (pulse on low) to smooth out large veggie chunks.

Simmer at least 30 minutes on medium heat. 60 minutes on low is even better.

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