Homemade Marinara Sauce with San Marzano Tomatoes
recipe by shereen pavlides
{makes 4 - 5 cups}
1/4 cup olive oil
1 large onion - diced (1 cup)
kosher salt / fresh finely ground black pepper
5 garlic cloves - minced
1/2 cup chardonnay
2 (28-ounce) cans whole peeled San Marzano tomatoes - drained
1 1/2 teaspoons dried parsley
1 1/2 teaspoons dried basil
fresh sliced basil - to garnish
Video above for Directions....
Do you need to boil & sanitize jars & lids before adding sauce ?
how long will sauce stay fresh in jars?
Hi Shereen! Thank you for sharing this video, I am so excited to try your recipe for the first time. I have a question, do you find it best to blend the sauce after it's done cooking or to leave it more "chunky" like it appears when done?
Hi Shereen! Love your videos so much, just wanted to say my family loves pasta and over lockdown I’ve made this easy sauce so many times! I’ve canned a couple of jars as well. All of your recipes have been an absolute success! When is your cookbook coming out?!?!
so not extra virgin olive oil, correct? is this the colavita olive oil from your TikTok on 8/29?
To make your sauce an arrabbiata how much red pepper flakes should I add and is there anything else. Thank you Lisa