| | Marinara Sauce 1/2 cup of chopped onion
2 cloves garlic, pressed
1 tablespoon of olive oil
Four 14 1/2 ounce cans of tomatoes, drained and chopped
2 tablespoons of lemon juice
1 tablespoon of dried Italian seasoning
2 bay leaves |
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Cook the onion and garlic in olive oil in a Dutch oven over medium high heat stirring constantly, until tender. Add the tomatoes and remaining ingredients. Bring the mixture to a boil, reduce the heat to medium and cook for 20 minutes or until most of the liquid evaporates, stirring occasionally. Remove and discard the bay leaves. Makes 5 cups |
