Angelo’s Marinara Sauce
This tomato sauce tastes just as good when tossed with spaghetti as it does when cooked in dishes like veal parmesan and baked manicotti.
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Cooking tools:
- Food processor
- Saucepan
- Chef's knife
- Cutting board
- Spoon
- Measuring spoon
- Stove
- Mixing bowl
Ingredients
- 1 (28-oz.) can whole peeled tomatoes
- 3 tbsp. extra-virgin olive oil
- 1 clove garlic, finely chopped
- 1 bay leaf
- 1⁄2 small onion, finely chopped
- 1⁄2 tsp. dried oregano
- 1⁄4 tsp. dried thyme
- 1 tbsp. finely chopped curly or flat-leaf parsley
- Kosher salt
- freshly ground black pepper
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