Recipe by Ed Haley
"I use this recipe for marinara sauce as a base for all my pasta dishes. You can use the sauce 'as is' for a meatless spaghetti sauce. Or you can add just about any meat or seafood to add variety to your meals. In addition, you can add kidney beans and your favorite ingredients to make a super chili. My kids eat this pasta sauce like no other. They are happy campers when the house is filled with the aroma as this sauce is cooking."
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garlic, cloves separated, peeled, and sliced
4 (28 ounce) cans
whole tomatoes, chopped
2 (28 ounce) cans
4 (4 ounce) cans
diced green chiles
1 (6 ounce) can
pitted green olives, chopped
chopped fresh parsley
portobello mushroom caps, cut into 1/4-inch pieces
habanero hot sauce
dried Italian seasoning
This is a very chunky sauce. After adding the chopped green chiles and smelling the pot, I was a little wary, but it turned out great. I had it on homemade pizza, and when I was spreading it on the crust, again, I was a little wary about it being too chunky, but, again, it was great. I let it simmer longer than called for, and I think that helped break down the whole tomates. It has a great flavor and will be much better served plain on pasta than a regular sauce would be.
Horseradish makes this sauce. Pretty good!
* Percent Daily Values are based on a 2,000 calorie diet.
All-Purpose Marinara Sauce
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories from Fat: 15
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