Marimara Sauce

Adapted from New York Times About Penzeys Pizza Seasoning

Simple and Tasty..

All the sweet, flavorful herbs for your pizza, garlic bread, lasagna, Italian salads, and this classic NYT Marinara. The addition of fennel seed evokes the flavor of Italian sausage without the meat. Delicious as it is or toss in capers, olives, anchovies, garlic, and chili peppers for a bold and saucy Puttanesca. The recipe serves 8 but I suggest you double or triple it — this versatile sauce is a freezer staple. salt, fennel seed, oregano, sugar, garlic, black pepper, basil, onion, crushed red pepper, and cayenne red pepper

Marinara Sauce

Servings 8

Total Time 25 min. Vegan | Gluten Free

Ingredients for Marinara Sauce

• 1 28-oz can tomatoes

• 0.25 cup olive oil

• 7 cloves roasted garlic

• 1 pinch red pepper flakes (optional but recommended!)

• 1 TBS Penzeys Pizza Seasoning

• 1 tsp kosher salt

• 1 TBS finely chopped fresh basil or pesto sauce
  

Directions for Marinara Sauce

1. Pour tomatoes into a large bowl and crush with a fork. Pour 1 cup water into can and slosh it around to get tomato juice. Reserve.

2. In a large skillet (do not use a deep pot) over medium heat, heat the olive oil. When it is hot, add the roasted garlic and simmer 5 minutes. Add the tomatoes, reserved tomato water, ed pepper flakes, chopped pesto and Penzeys Pizza Seasoning. Stir.

3. Simmer until sauce has thickened and oil on surface is a deep orange, about 10 minutes.

4. Taste and season as needed.