On Wed, 24 Feb 2010 23:58:34 -0800, "Steve B"
> wrote:

>I bought a pack of assorted seafood that has calamari, mussels, shrimp, and
>a few other things in it. It is intended to be mixed with a marinara sauce.
>I'm not a particular tomato paste fan, so was wondering about marinara
>sauces. Maybe even using a little Italian sweet sausage.
>
>Marinara sauce recipes, anyone?

I've used the following from a fellow RFC foodie for a while now.
Pretty basic and pretty good:

@@@@@ Now You're Cooking! Export Format

Marinara Sauce

sauces

3 medium onion; diced
4 cloves garlic; minced
1 green bell pepper; diced
1 tablespoon oregano
1 tablespoon parsley
1 teaspoon basil
1 teaspoon marjoram
15 ounces tomato sauce
12 ounces tomato paste
15 ounces tomato; cut up
1 dash cayenne
salt and pepper; to taste
1 tablespoon sugar
3 tablespoons olive oil

Saute' onion, garlic, and green pepper in olive oil. Add the spices,
salt, cayenne and black pepper, and simmer for 3-4 minutes. Add the
tomato products and the sugar. Cook for 1 1/2 to 2 hours.

Notes: rec.food.cooking - BILL REILEY

Yield: 6 servings

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines