My Mother's Marinara Sauce

Name: My Mother's Marinara Sauce
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters basil leaves, washed; 2 kilograms whole peeled tomatoes; 3 mediums carrots, peeled and grated; 10 cloves garlic, peeled, halved and cut into thin slices; 2 teaspoons granulated sugar; 4 servings Kosher salt; 4 Tbsps extra-virgin olive oil; 4 servings Freshly grated Parmesan; 2 teaspoons red pepper flakes; 946 milliliters water, divided, plus more as needed; 2 larges yellow onions, peeled, halved and diced

My Mother's Marinara Sauce is a gluten free sauce. This recipe makes 4 servings with 373 calories, 16g of protein, and 23g of fat each. This recipe covers 27% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes. A mixture of pepper flakes, granulated sugar, water, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Watch how to make this recipe.

Heat the olive oil in a large skillet over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the onions, the garlic, red pepper flakes, and sugar and season with salt, to taste. Stir in the carrots and reseason with salt. Cook for about 2 minutes, and then add canned tomatoes. Use a wooden spoon to break up some of the whole tomatoes and cook over medium heat, stirring from time to time, about 20 minutes. If at any point the veggies or the sauce is getting dry, add some water. Continue cooking another 10 minutes, and then taste for seasoning. The tomatoes should be fairly broken down and the flavors coming together. Cook an additional 10 minutes. The sauce cooks about as long as it takes to make the meatballs from start to finish, about 45 minutes. Stir in the basil leaves and season with Parmesan.

Ingredients you will need

Red Pepper Flakes