Easy Classic Marinara Sauce

• Gluten free

• Produce

  • 3 tsp Basil, dried
  • 3 tsp Oregano, dried
  • 2 Shallots, large
  • 1 can Tomatoes, petite

• Canned Goods

  • 2 tbsp Tomato paste
  • 3 cans Tomato puree

• Condiments

  • 2 tbsp Worcestershire sauce

• Baking & Spices

  • 1 tsp Pepper
  • 3 tsp Salt

• Oils & Vinegars

  • 2 tbsp Canola oil
  • 3 tbsp Olive oil, Extra Virgin

• Dairy

  • 3 chunk Parmesan cheese

Found on kudoskitchenbyrenee.com

Description

Ingredients

• 2 large shallots, minced
• 2 tablespoons canola oil
• 3 teaspoons dried basil, divided
• 3 teaspoon dried oregano, divided
• 3 cans (28 ounces) tomato purée
• 1 can (28 ounces) petite diced tomatoes (with their juice)
• 2 tablespoons tomato paste
• 3 tablespoons extra virgin olive oil
• 2 tablespoons Worcestershire sauce
• 3 chunk of Parmesan cheese rind (optional)
• 3 teaspoons salt
• 1 teaspoon pepper

Directions

• Sauté the shallots in the canola oil over medium heat in a large stock pot .
• Stir in 1 teaspoon dried basil and 1 teaspoon dried oregano.
• Sauté, stirring occasionally for 2-3 minutes.
• Reduce the heat to low and add the tomato purée, diced tomatoes, tomato paste, extra virgin olive oil, Worcestershire sauce, the Parmesan cheese rind, and the salt and pepper.
• Simmer partially covered, on low, for 20-25 minutes stirring occasionally.
• Serve over your favorite pasta or use in your favorite Italian dish.
• OR divide the sauce into airtight freezer containers and freeze for up to 3 months.
• Store any unused sauce in an airtight refrigerator container for up to 7 days.