No-Garlic Marinara

[Mike Nolan]

No-Garlic Marinara

Instructions

1 #10 can of diced tomatoes
2 medium onions
3 Tablespoons butter
1 Tablespoon oil
1-2 Tablespoons sugar
2-3 Tablespoons dried basil
2-3 Tablespoons dried oregano
1/4 teaspoon ground marjoram
6 bay leaves
2 Tablespoons double-strength tomato paste (or 1 small can of tomato paste)

If the marinara will be used for pizza or spaghetti, use just one tablespoon of sugar, for lasagna use two tablespoons of sugar. For pizza sauce use 3 tablespoons of oregano and basil.

Heat butter and oil in saucepan, throw in diced onions (they don't need to be really finely chopped), let cook until onions are caramelized.

Put cooked onions (including the oil and butter) and remaining ingredients, except for the basil, in 12-16 quart stock pot, bring to a boil then reduce heat and let simmer for 2 hours, then add the basil and let it cook for a few minutes longer. (Basil gets bitter if cooked for a long time.)

Remove bay leaves, then use food processor, blender or stick blender to take sauce to a fairly smooth texture, though some small chunks of tomato are OK.

If you like really thick sauce, let it simmer another half hour to reduce and thicken.

Will freeze very well.

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