Our best marinara sauce.
1 can 14.5 oz. of diced tomatoes. May use fresh diced. 1 can 14.5 oz. tomato sauce. 1 can 6 oz. tomato paste. 2 cloves minced garlic 2 tsp. each of fresh or dried basil, oregano, sage leaf; 1 tsp. thyme leaf 1 tsp. Himalayan salt. 1 tsp. fresh ground pepper, ½ tsp cayenne.
Enough olive oil to cook 1 cup diced onion, 1 cup sliced mushrooms Small can of sliced black olives. As much grated Parmesan as you want. 1 cup is good.
In a large skillet or pot, warm olive oil and add onion, garlic. Cook until soft, then add mushrooms. Add everything else and simmer covered for 30-plus minutes, stirring occasionally, adding grated Parmesan at the end. Serve immediately of refrigerate for later.
Marinara Sauce
Ingredients:
1 can 14.5 oz. of diced tomatoes. May use fresh diced. 1 can 14.5 oz. tomato sauce. 1 can 6 oz. tomato paste. 2 cloves minced garlic 2 tsp. each of fresh or dried basil, oregano, sage leaf; 1 tsp. thyme leaf 1 tsp. Himalayan salt. 1 tsp. fresh ground pepper, ½ tsp cayenne.
Enough olive oil to cook 1 cup diced onion, 1 cup sliced mushrooms Small can of sliced black olives. As much grated Parmesan as you want. 1 cup is good.
Instructions:
In a large skillet or pot, warm olive oil and add onion, garlic. Cook until soft, then add mushrooms. Add everything else and simmer covered for 30-plus minutes, stirring occasionally, adding grated Parmesan at the end. Serve immediately of refrigerate for later.
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