2 tb Olive Oil 3 To 4 Cloves Garlic, minced 3 cn Italian (plum) Tomatoes, -pureed in food processor -(28 oz each) 1/2 c Fresh Italian Parsley, -chopped 1/2 ts Oregano 1/2 ts Dried Basil Leaves 2 Bay Leaves Salt and Freshly Ground Pepper to taste In a 3 quart saucepan heat olive oil over medium heat. Add garlic and saute' 1 minute. Add tomatoes and remaining ingredients and simmer uncovered about 30 minutes. Remove bay leaves and store in refrigerator for future use. Serve over pasta in place of meat sauce. Yield: about 8 Cups SOURCE: Yankee Magazine 9/72 SHARED BY: Jim Bodle 8/92
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Pro Chefs Taste Test Every Supermarket Marinara Sauce | Epicurious
Chefs Silvia Barban, Hillary Sterling, and Glenn Rolnick have a combined 90 years of experience making Italian food at a professional level. Today on Epicurious we’ve asked them to give us their no holds barred, unfiltered reviews of some prominent marinara sauce brands found on supermarket shelves. Which marinara sauce packs the most bang for your budget and which should you avoid at all costs?
Director - Paz Mendez Hodes
Director of Photography - Ben Dewey,
Director, Culinary Production - Kelly Janke
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Culinary Producer - Kat Boytsova
Line Producer - Jennifer McGinity
Associate Producer - Shelby Boamah
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Casting Producer - Vanessa Brown
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