Angela’s Marinara

Angela’s Marinara Sauce

Preparation: 30 minutes Cooking: 1 hour Makes: 12 servings

¼ cup olive oil ½ onion, diced small 2 tablespoons chopped garlic 1 teaspoon crushed red pepper 1 tablespoon dried whole basil 1 tablespoon dried whole oregano 2 bay leaves 3 (14-ounce) cans whole peeled San Marzano tomatoes, crushed ¼ cup tomato paste 1 (8-ounce) can tomato sauce 1 teaspoon salt 1 teaspoon freshly cracked black pepper 1 teaspoon sugar

Heat olive oil in a 4-quart saucepan. Add onion and sauté for 30 seconds. Add garlic and red pepper and sauté for 30 more seconds. Add basil, oregano, and bay leaves and stir.

Cook on low heat, and let ingredients sweat for 5 minutes. Add tomato products, salt, pepper, and sugar. Let simmer for 30 minutes on low heat.

Angela Fitch is the Athenaeum’s resident New York Sicilian cook. Her recipe for marinara cannot be beat. Many of the Athenaeum’s guests have praised it as the best marinara sauce they have ever tasted!