"Recipes from the Chef's Kitchen"

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ATI Culinary School
Falls Church, Va. 

Gary Michael Grossman

Tomato/Marinara Sauce
(serves 6)
1)  2 large cloves garlic (or 2-4 tablespoons freshed
      chopped garlic)
2)  1 large onion, chopped to 1/4 inch dice
3)  2 tablespoons olive oil
4)  2 pounds tomatoes (6 medium) or one 28 ounce can plum
      tomatoes in heavy puree
5)  1 six-ounce can tomato paste
6)  1-4 tablespoons sugar (to taste)
7)  2 teaspoons instant beef bouillon granules (optional)
8)  1 teaspoon dried oregano, crushed
9)  1/2 teaspoon salt
10) 1/2 teaspoon each dried (crushed) basil, parsley, sage,
       rosemary,thyme, and savory
11) 1 teaspoon pepper
12) 1 large bay leaf
13) 1 four-ounce can sliced mushrooms
14) Hot cooked pasta (any macaroni product)

1) Peel and mince the garlic.
2) In a 3-quart saucepan cook the garlic and onion in hot
     oil until onionis tender/opaque.
3) Peel fresh tomatoes or empty 28-ounce can into sauce pot.
4) Core fresh tomatoes; cut up tomatoes and add to onion
5) Add the tomato paste, sugar, bouillon granules, oregano,
     salt, basil, pepper, parsley, sage, rosemary,  thyme,
     savory, and bay leaf.
6) Bring to boiling. Reduce heat and simmer, uncovered,
     for 1 1/4 to 1 1/2 hours, stirring occasionally. Remove the
     bay leaf.
7) Stir in the undrained mushrooms; simmer 15 to 30 minutes
     more or until sauce is the desired consistency.
8) Serve over hot cooked macaroni; add grated parmesan
     cheese, if desired.

Good Eating!!!