My mother-in-law was a wonderful cook – she learned many Sicilian specialties from her family which she passed down to her children. I am forever grateful to her for having taught her son – my husband – how to cook. However, I am wary to make her recipes, figuring that it is difficult to live up to her, so I typically defer to Ed to make them.
But over the years I got up the nerve to make her marinara (red) sauce figuring how can you go wrong with olive oil, garlic and tomatoes, right? Fortunately, I have successfully duplicated it and have received my husband’s seal of approval.
This sauce is so simple to make and freezes well so you can always have it on hand.
| Josephine’s Marinara Sauce (Red Sauce) | Print |
- 3 tablespoons olive oil
- 8 cloves of garlic (minced, sliced or whole)
- 6 cans crushed tomatoes (28-32 ounces each)
- 10-15 fresh basil leaves – cut into long strips
- In a large pot, heat the olive oil over medium-high heat. Add the garlic and sauté for a minute. Add the tomatoes, basil, salt and pepper and simmer uncovered over low heat until sauce thickens about 1 hour. Season the sauce with more salt and pepper to taste.
- Use immediately or freeze the sauce in 2-4 cup containers for up to 6 months.
Source: Recipe is my mother-in-law’s standard marinara (red) sauce (which I learned to make from Ed)
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