International » Classic Marinara
Six ingredients are all it takes to make Christine and Carla Pallotta's marinara. The nebo ristorante chef/owners' recipe makes a large batch of vibrant tomato sauce which is a great idea. Use what you need and the rest will freeze perfectly for up to 3 months. That way you'll always have a hearty red sauce available when you've got a craving for the Pallotta sisters' 5-Cheese Lasagna.
Print Recipe
Makes 1¼ gallons (5 quarts) of sauce
Ingredients
- 1 cup canola oil
- 1 medium onion, sliced
- six 28-oz cans of whole peeled tomatoes (San Marzano recommended)
- salt & pepper to taste
- fresh basil leaves, whole or chopped
Special Equipment
- food processor
- large saucepan
- sauté pan
How-to
- Add canola oil to a saucepan over medium-high heat. Add onions and sauté onions until soft and translucent, about 5 minutes. Remove from pan and set aside. Do not discard pan with oil
- Meanwhile in food processor, blend tomatoes for about 30 seconds or until just smooth
- Add the pureed tomatoes to the pot with the oil. Add the cooked onions. Season with salt and pepper
- Bring to a boil then lower heat and let simmer for approximately 45-60 minutes over medium-low heat, adding a few (whole or chopped) basil leaves after 45 minutes
- Can be used immediately or put in individual containers to use at a later time. Leftovers can be frozen for up to 3 months
Classic Marinara is Christine & Carla Pallotta's choice for layering their 5-Cheese Lasagna.
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