I need sauce. All the time. For my pizza, for dipping, for calzones.Â
I make a lot of sauces.Â
If you are looking for a nice red sauce to spread on your pizza or to use as a dip with an appetizer, give this recipe a try, and let me know what you think.
Sheri Marinari Sauce
I use Marinara sauce in a lot of my recipes, or served on the side with my appetizers. This is my Sheri Marinari Sauce. I hope you like it.
- Handheld emulsifier or blender
- sauce pan
- 1 28 oz can whole peeled San Marzano tomatoes
- 1/2 cup water
- 2 TBS sun dried tomato paste
- 3 TBS extra virgin olive oil
- 10 cloves garlic, diced very fine
- 1 tsp salt
- 1/4 tsp oregano
- 1/4 tsp basil
- 1/4 tsp crushed red peppers
- 3 bay leaves
Pour can of tomatoes into large bowl. Add 1/2 cup water to can. Mix remnants of tomatoes from can with the water and add to the bowl.
Using emulsifier or blender, crush tomatoes until most of chunks are gone and mix is fairly smooth.
Add olive oil to your saucepan and heat on medium for 1 minute.
Add garlic and bay leaves to the pan. Sauté for about 2 minutes.
Add your bowl of pureed tomatoes into the saucepan.
Stir occasionally until sauce starts to bubble.
Reduce heat to simmer and add the rest of your ingredients.
Let simmer for about 15 minutes, stirring occasionally.
Remove from heat and pluck out the bay leaves. Discard bay leaves
At this point, the sauce can be used immediately in whatever dish you need it for or stored for later use.
It can be stored in refrigerator in sealed container or baggy for up to seven days. It can be kept in freezer, in freezer safe container for up to 3 months.