Recipes - Marinara Sauce

This is a very easy sauce to make and is better if made ahead of time so the flavor can really come out. You can keep it in the fridge for up to five days, or make a large batch and freeze it in small containers. This sauce is great with seafood in fact Marinara literally means mariner. The sauce was created by the sailors (or their wives) and paired with the catch of the day. It can also be paired with meatballs, meatloaf or even roast beef or pork.

Try spreading it on pita bread and adding some grated mozzarella and your favorite toppings then preheat the oven to 400 F and bake until golden brown (about 6 to 8 minutes.) I used to serve these in my restaurant in Seattle called. “The Brick Street”, the clientele loved them.

1 tbsp Extra Virgin Olive Oil
2 to 4 cloves of garlic minced or crushed
1 29 oz Can tomato sauce (pureed tomatoes, not actual pasta sauce)
4 to 6 leaves of fresh basil chopped (or 1 tsp dried)

Heat the oil in a large pot over medium heat. When the oil begins to get hot add the garlic. Stir the garlic being very careful not to burn it, when it starts to change color add the sauce, add the basil, reduce the