Marinara sauce is an Italian sauce that originated in Naples, usually made with tomatoes, garlic, herbs, and onions.Its many variations can include the addition of capers, olives, spices, and a dash of wine.Italians refer to marinara sauce only in association with other recipes. For instance, spaghetti alla marinara but tomato sauce alone in Italy is called sugo/salsa al/di pomodoro or pummarola (the latter being Neapolitan language).
- 3 (28 ounce) cans crushed tomatoes in puree ( San Marzano but any without citric acid are fine)
- 10 medium garlic cloves
- 1 large Spanish onion, chopped
- 1⁄4 cup extra virgin olive oil
- 1⁄2 teaspoon fresh ground black pepper
- 1 cup fresh basil, coarsely chopped
- 1 cup fresh parsley, coarsely chopped
- 2 bay leaves
- In large pan over medium heat saute chopped garlic and onion in olive oil until translucent.
- Add cans of tomato.
- Sprinkle on black pepper.
- Add bay leaves.
- Let sauce simmer for about 30 minutes to reduce and intensify flavors stirring occassionally.
- Add basil and parsley and stir well.
- Allow sauce to simmer at least another two hours (can simmer all day if desired) stirring occasionally.
- After two hours taste sauce, if acidic some people add a tbsp of sugar.
- Pull out all bay leaves before serving/storing.
- Sauce can be served over pasta now or stored in freezer or refrigerator.