Scalini's Marinara SauceSubmitted by: AMBROSIAHINO
Introductionfor use in the Eggplant Parmigiana recipe for use in the Eggplant Parmigiana recipe
2 Tbsp chopped garlic
3 Tbsp olive oil
8 cups chopped tomatoes (fresh or canned)
1 cup chopped onions
1/2 cup fresh chopped parsley
1 tsp oregano
1 tsp crushed red pepper
1/8 cup fresh chopped sweet basil
Pinch of thyme
Pinch of rosemary
1 tsp salt
1 tsp black pepper
Add garlic and saute another minute.
Add tomatoes and bring sauce to boil, then turn heat low.
Add remaining ingredients, stir, cover, and let simmer for one hour, stirring occasionally.
Serving Size: makes 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user AMBROSIAHINO.