Friday, October 5, 2007

Mom's Marinara


1 onion chopped
Olive oil
1 can whole tomatoes (in juice not puree)
1 small can tomato sauce
salt & pepper

Put onion in pot with a little olive oil.  Cook til onion is translucent not brown.  Take pot off stove.

Break whole tomatoes up in a bowl with a fork and discard stem pieces.  OR use a ricer if you have one.  Pour tomatoes and tomato sauce in pan with translucent onion.  Cook on low 1/2 hours.  Add fresh basil, salt and pepper and a little sugar to cut the acid.

Use to make chicken or eggplant or shrimp parmesan or use over pasta or in baked ziti.