In a large skillet, heat the olive oil over medium-low heat. Add the onion, garlic, and bay leaf, and cook, stirring, until softened and just beginning to brown, 6 to 8 minutes.
Push the onion and garlic to one side of the pan and add the tomato paste to the cleared spot. Cook for about 2 minutes. Stir the onion and garlic into the paste and contine to cook, stirring occassionaly, until the paste is darker in color, 2 to 3 minutes.
Stir in the crushed tomatoes, parsley, oregano, basil, vinegar, and salt and pepper. Increase teh heat to medium and bring to a boil. Reduce the heat and simmer for 15 minutes. Remove and discard the bay leaf.
If a very smooth sauce is desired, transfer the sauce to the work bowl of a food processor or a blender and process until smooth. Otherwise, leave it be.
Originally Submitted
2/26/2011
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