One simple, one a little more complicated method of making Marinara sauce. Once you get the hang of it, you can add it to just about anything.
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MARINARA SAUCE Serves 6
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INGREDIENTS
1/4 cup of olive oil
4 cloves of garlic sliced in half
1 35oz can of imported Italian tomatoes or fresh tomatoes
3 basil leaves, washed, patted dry and chopped
1/2 teaspoon of oregano
salt & pepper to taste

PREPARATION
Place garlic and olive oil in large sauce pan. Turn heat to medium and cook until garlic is soft and lightly browned.
Hold each tomato on a fork over a flame until the skins peel off. Chop them fine and to the garlic with their juices.
Bring to a boil, then lower heat to a simmer and cook until thickened approximately 25 to 30 minutes.

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Yet another MARINARA SAUCE Serves 6
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INGREDIENTS
6 large tomatoes
2 large carrots, coarsely chopped
3 stalks celery, sliced
1 large onion, sliced
1 large green pepper, chopped
½ cup water
1 ½ teaspoons minced garlic
2 tsp sugar (optional)
3 basil leaves, washed, patted dry and chopped
1/2 teaspoon of oregano
1 teaspoon salt
¼ teaspoon ground black pepper
1 bay leaf

2 tsp olive oil

½ cup white wine

PREPARATION
Heat oil in a large pan. Sauté onion and garlic until tender and lightly browned.
Hold each tomato on a fork over a flame until the skins peel off. Chop them fine and add to the garlic with all their juices.

Add the carrots and peppers.

Simmer for 20-25 minutes until thickened.
Stir in the wine and sugar . Simmer for another 10 minutes or until pulpy.
Serve mixed into any additions you like, – chicken, seafood, meat, vegetables or pasta.

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