Robin's marinara

This is a tangy and flavorful option for your next chicken parmesan sandwich. Or you can prepare this marinara in advance and pour it over noodles for a quick side dish or meal.
YIELD
3 to 4 cups of sauce
PREP TIME
schedule 15 minutes
COOK TIME
schedule 35 minutes
TOTAL TIME
schedule 50 minutes

Ingredients:

  • 28 ounces canned whole tomatoes
  • 12 sweet onion, chopped
  • 1 teaspoon tomato paste
  • 2 cloves of garlic, minced
  • 12 cup chicken stock
  • 1 teaspoon brown sugar
  • 1 teaspoon salt
  • 12 teaspoon ground black pepper
  • 14 teaspoon red chili flakes (optional)
  • 12 teaspoon fresh basil, diced

Related blog post: Chicken parmesan is grate!

Directions:

Pour tomatoes and juice into a large bowl. Using your clean fingers, squish the tomatoes to break them up.

In a medium pot or Dutch oven, over medium high heat, add olive oil. Once the oil is shimmering add chopped onion and saute for 3 to 5 minutes or until the onions are softened. Lower the heat to medium, add garlic, and cook, stirring occasionally for another minute.

Add a teaspoon of tomato paste and cook, stirring for 1 minute.

Add the crushed tomatoes and stir everything together. At this point, you can use a potato masher to mash the tomatoes up even more for a smoother consistency. 

Add chicken stock, salt, sugar, and red pepper flakes to sauce, and simmer for 25 to 30 minutes.

Add diced basil and simmer for an additional 5 minutes to complete the sauce.

Store in a sealed container in the refrigerator and warm in a pot on the stove or in a bowl in the microwave. 

Have you made this recipe? Share on Bluesky or Instagram, tag @beerinator and let him know!



Advertisement


Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.