Marinara Sauce Recipe

• 1/2 c. salad or possibly extra virgin olive oil
• 2 c. thinly sliced onion
• 1/2 c. finely minced celery
• 1/2 teaspoon dry oregano leaves
• 1/4 teaspoon dry basil leaves
• 1 bay leaf, crumbled
• 4 lg. ripe tomatoes (2 lbs.)
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon paprika
• 1 (6 ounce.) can tomato paste
• 1/4 pound mushrooms, thinly sliced
• 1/3 c. sweet vermouth

1. In warm oil in large skillet, saute/fry onions over low heat, stirring till tender, about 10 min.
2. Add in celery, oregano, basil, and bay leaves; cook, stirring 5 min.
3. Wash tomatoes, remove stems, cut into quarters, and add in to onion mix with salt and pepper, paprika, and tomato paste.
4. Bring to a boil, stirring occasionally.
5. Add in mushrooms and vermouth; simmer, stirring 15 min longer or possibly till sauce is thick.
6. Serve over cooked spaghetti.
7. Sprinkle with Parmesan cheese.

salad, onion, celery, oregano, basil, bay leaf, tomatoes, salt, pepper, paprika, tomato paste, mushrooms, sweet vermouth

Taken from cookeatshare.com/recipes/marinara-sauce-12380 (may not work)