Marinara

This recipe is one of my favorites, for a variety of reasons.  I love going to Maggiano's, as they have some absolutely amazing food.  My pocketbook doesn't allow me to go as often as I'd like, but I do make an effort.  Their marinara sauce is so good, I would drink it with a straw.  After having it a few times, I set out on a mission to make it myself.  After a few tries, I came up with something almost exactly like what they make at the restaurant.  I had the opportunity to speak with one of their very talented head chefs, and he confirmed that I was almost dead on.  The only difference is they use fresh basil as their only herb, and I use dried Italian Seasoning.  In any case, it tastes great either way.  This is another recipe I hope to use in my canner some day.


Shana's Marinara Sauce

2 Vidalia onions, finely diced

4-6 cloves garlic, minced or pressed through a garlic press

2 tablespoons olive oil

2 tablespoons butter

1 ½ tablespoons Italian seasoning

1 teaspoon sea salt

½ teaspoon black pepper

2 28 ounce cans whole peeled plum tomatoes

1 15 ounce can tomato sauce

1 -2 tablespoons sugar

Melt the butter with the olive oil in a large pot.  Stir in the onions and garlic, and sauté until the onions are very soft.  Add the Italian seasoning, salt and pepper and stir well; simmer for 3-4 minutes.  Stir in the tomatoes, paste and sauce, and sugar.  Simmer on low for about an hour, stirring occasionally.  Run through a blender in batches.