Original Marinara Sauce
|Olive oil||1 Tablespoon|
|Yellow onion||1 Medium, finely chopped to make 1 cup|
|Garlic||2 Clove (10 gm), minced|
|Plum tomatoes||5 Pound, chopped|
|No salt added tomato juice||2 Cup (32 tbs)|
|Chicken stock/Low sodium chicken broth||1⁄2 Cup (8 tbs)|
|Slivered basil/Minced parsley||1 Cup (16 tbs) (Use Fresh Ones)|
|No salt added tomato paste||3⁄4 Cup (12 tbs)|
|Dried thyme leaves||1 Teaspoon, crumbled|
|Dried oregano leaves||1 Teaspoon, crumbled|
|Crushed red pepper flakes||1⁄4 Teaspoon|
1. In a large nonstick saucepan, heat the oil over moderately high heat. Stir in the onion and garlic and saute for 5 minutes or until tender.
2. Stir in the remaining ingredients and bring to a full boil. Lower the heat, cover, and simmer for 15 minutes; uncover and simmer 20 to 30 minutes more. Discard the bay leaf. Makes 8 cups, enough for 2 pounds cooked pasta (about 8 main-dish servings). May be frozen for up to 3 months.