Terry wrote on Thu, 25 Feb 2010 17:31:07 -0800:

>> 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

You can even make Marinara sauce without cooking according to Nigeller
who has a recipe for "Ur-Marinara". I tried it once but never again!

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not