Register Recipe

Marinara Sauce

Giovanni Guerrera, executive chef, Uva Trattoria & Bar

Ingredients:

6 1-pound cans whole, peeled San Marzano tomatoes

1 medium yellow onion, sliced thin

1 1/2 cups olive oil

12 cloves garlic, peeled

1 bunch fresh basil, chopped

Salt and pepper, to taste

Directions:

In a heavy bottomed pot, slowly saut garlic and olive oil until golden brown. Take garlic out and add onions. Caramelize onions over medium heat. When good and brown, add tomatoes. These will need to stew for about three hours at very low heat. When tomatoes fall apart to the touch, use a hand blender to puree. Add basil, plus salt and pepper, to taste.