All-Purpose Marinara Sauce

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Ed Haley 1

"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 speghetti 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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1 h 0 servings yields 6 quarts
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Original recipe yields 0 servings



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  1. 1. In a large 2 gallon glass or ceramic pot, heat olive oil over medium heat until hot. Add sliced garlic and heat until the garlic starts to turn tan. Remove from heat and drain off and discard excess olive oil.
  2. 2. Quarter the whole tomatoes while in the can and add to the garlic. Add remaining ingredients, cover and bring to a boil over medium-low heat. Cover and simmer for 25 minutes.
  3. 3. Use proper canning methods to seal in half-quart or quart mason jars.
  4. 4. Save enough sauce for a meal 'cause you'll be hungry enough to try this over linguine right away!
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