 | 
| | 
|
Recommended Wine Pairing
Merlot
|
|
Marinara Sauce
Recipe by Michael Chiarello for Progresso® Foods
2 tablespoons extra-virgin olive oil
1/2 cup finely chopped onion
1 tablespoon chopped fresh Italian (flat-leaf) parsley
1 large clove garlic, finely chopped
1 can (28 oz) Progresso® crushed tomatoes with added puree
1 large fresh basil sprig with leaves removed
1 teaspoon sea salt or kosher (coarse) salt
Pinch baking soda or sugar, if desired
1. In 3-quart nonreactive saucepan, heat oil over medium heat. Add onion; cook 4 to 6 minutes, stirring occasionally, until translucent. Stir in parsley and garlic; cook about 30 seconds or until fragrant. Stir in tomatoes, basil stem and salt. Simmer uncovered 20 to 30 minutes, stirring frequently, until thickened.
2. If sauce tastes too acidic, add pinch of baking soda and cook 5 minutes longer. If sauce needs touch of sweetness, add pinch of sugar and cook 5 minutes longer. Remove basil stem before serving.
4 cups sauce
| |
