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Low Fat Marinara Sauce


2 cloves garlic, minced
2 shallots (or 1/2 onion) minced
1 tablespoon olive oil
1 8-oz can tomato sauce
2 6-oz cans tomato paste
3/4 cup water (wash out the sauce cans with it and use)
pinch of thyme
2 tablespoon dried basil leaves
1 tablespoon oregano leaves
2 tablespoon dried Italian parsley (or fresh if you have it)
1 tsp rosemary leaves
1/2 tsp ground marjoram

Sweat the garlic and shallots in the oil until they are transparent. Add all the other ingredients and simmer 1 or 2 hours, until flavors are blended. I like this with capellini.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.