Marinara Sauce

Marinara sauce is perfect to serve with your favorite pasta,  meatballs or as a dip for garlic bread.  This is an easy recipe to make your own marinara sauce, and it doesn't take you all day to make either.  Cooking the sauce over low heat, brings out the flavors and gives you the consistency you want.

Ingredients

2 Tbs. olive oil
1 onion, chopped
1 sweet bell pepper, chopped
5 to 6 cloves garlic, minced
1 (29 oz.) can tomato puree or crushed tomatoes
2 (6 oz.) can tomato paste
1 c. chicken stock or wine
2 Tbs. oregano 
1 Tbs. basil
2 Tbs. parsley
1 to 2 Tbs. brown sugar
1/4 to 1 tsp. red pepper flakes (depending on how hot you want the marinara sauce to be)
1/2 tsp. dried marjoram
1/2 tsp. rosemary
1/2 tsp. thyme
1 bay leaf
salt and pepper to taste
1 c. mozzarella cheese shredded (optional)
1/2 c. Parmesan cheese (optional)

Directions

In a heavy saucepan, heat the oil. Add the onion, bell pepper and garlic. Sauté until the vegetables are tender.

Pour in the tomato purée, tomato paste, chicken stock, oregano, basil, parsley, brown sugar, red pepper flakes, marjoram, rosemary, thyme, and bay leaf.  Season with salt and pepper to taste. 

Bring the contents to a bubble. Turn the heat to low and simmer for 30 minutes, stirring occasionally.   You can simmer the sauce longer. Simmering for a longer period of time brings out the flavors and allows them to mix and mingle.

Taste the sauce.  Add more salt and pepper if needed.

Stir in the mozzarella and Parmesan cheese.  Cook and stir until the cheese melts. 

Remove bay leaf before serving. 

Serve with meatballs, spaghetti, or use as a sauce to dip your garlic bread into.  

Tips

When using dried herbs, crush them in your hand before adding them to the sauce. This releases the oils and freshens up the herbs, so they add more flavor.

If you have left over marinara sauce, pour some into a sealable bag and place in the freezer.