Via Callie Granderson
6 Tbsp. olive oil
1/3 c. finely chopped
onion
2-3 garlic cloves minced
(2) 14 oz. cans of stewed tomatoes
(1) 6 oz. can tomato paste
½ c. chicken broth or
sweet white wine
1 (rounded) tsp. of brown
sugar
1 tsp. fresh oregano
(chopped)
1 tsp. fresh basil
(chopped)
1 tsp. fresh parsley
(chopped)
1 tsp. salt
¼ tsp. black pepper
Instructions:
1. In deep skillet add olive oil and sauté
onion and garlic 2-3 minutes over medium heat.
2. Add the rest of the ingredients to the
skillet and simmer for 30+ minutes. Use
a potato masher to stir occasionally and to press the stewed tomatoes. (this makes for a nice chunky marinara.)
I like to blend all
ingredients in the blender for a smoother marinara.
