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ROCCO’S COOKING MARINARA SAUCE

By on February 15, 2008

Recipe for 10 Quarts of Marinara.

105 ounces of Tomato Sauce
210 ounces of Crushed Tomatoes
2 1/2 ounces Fresh Basil
½ ounce Oregano
½ ounce Fresh Italian Parsley
3 ounces Olive Oil
1 medium Onion chopped fine
1 oz minced Fresh Garlic
1 oz minced Roasted Garlic
Just a smidge of black pepper

Pour Olive Oil into pot, Saute Fresh Basil, The garlic, pepper, Italian Parsley, Oregano and Onions until Onions become translucent. Pour in Tomato Sauce first, stir herbs into sauce.

Pour in the Crushed Tomatoes and stir from the bottom to the top of the sauce.

Let simmer for four hours stirring occasionally. The sauce should reduce and become thicker by the hour. When sauce is done it should be a deep red (not orange).

Let stand overnight to cool before you place it in jars or in the refrigerator. This lets the spices do their job and also reduces the acidity.

This recipe has been conceived over the years of trial and error, trials and tribulations and most of all, the trial of one man taking the suggestions, sneaking a peek and stealing what he could from some of the best Italian cooking influences in his life.  This sauce has a history that can be told through the character of its ingredients and the care and attention to detail of what can be proposed as organized chaos. Bene’ mangeria!

Here’s a Download of my Marinara Recipe