Brad's Marinara Sauce

This is a recipe that I have been putting off posting, but here it is folks... Marinara Sauce.This recipe leaves a LOT to interpretation. So I am going to give you the ingredients and method that I personally use. Please experiment in your kitchen, but if you play it safe I am sure you will be pleased with the results.

It should also be noted that I am not going to include the method to make this from garden fresh tomatoes, the reasoning behind this decision is the amount of time it takes to do this. I will however post the method for doing this in another article.

This recipe will yield two large servings of spaghetti, to prepare more just add ingredients proportionately.

2 Cans of crushed tomatoes (100% Natural No ingredients Added)
1 Large White Onion (Finely Chopped)
4 Cloves of Fresh Garlic (Diced)
Fresh Italian Parsley (And I mean fresh as in right off the stem)
Oregano
Dried Bay Leaves
Basil
Salt
Pepper

Start off by getting your large pot nice and hot with some olive oil over medium/high heat. Take you garlic and onion, and saute it nicely. You are done when the onions are slightly translucent.

Remove your pot from the stove top for a moment and add your two cans of crushed tomatoes and then replace it onto the heat. Immediately give it a good stir and lower your heat to a nice simmer.

Give your parsley a nice fine chop and then add it to your sauce (you want to end up with a palm full of parsley once its chopped). Give it a good stir again and then add your other herbs in the following order (I suppose the order doesn't matter much but this is how I do it): Oregano, Basil, Bay Leaves, Salt, Pepper. Give it a good stir again.

At this point the hard part is done. Now you need to taste it! If it tastes a bit under seasoned then add some more herbs to taste. Remember it is easy to add more herbs but impossible to remove them. If all tastes well then let it simmer for about an hour stirring about every five minutes. When you stir you need to make sure you are also folding. You want all of the tomatoes and herbs to simmer evenly. Please don't burn the bottom. About 15 minutes before its done throw in one more pinch of salt and pepper just to finish it.

Now your sauce is done. You can either serve it straight away (which is the way I recommend) or you can put it into a covered container and put it in the fridge for a day or so. This sauce is great for spaghetti or any other dish calling for a nice bright marinara sauce.