Marinara Sauce Recipe

• 2 tbsp. extra virgin olive oil
• 4 cloves garlic, squeezed through press
• 1/2 c. dry white wine
• 2 lg. cans Progresso crushed tomatoes
• 2 lg. cans Progresso peeled tomatoes, minced
• 2 teaspoon anchovy paste
• 1/2 teaspoon baking soda
• 2 tbsp. parsley flakes
• 2 tbsp. basil
• 1 teaspoon oregano
• Dash Italian seasoning
• Dash grnd rosemary
• 1/2 c. dry sherry

1. Saute/fry garlic in extra virgin olive oil and white wine (don't burn); add in anchovy paste and continue to saute/fry about 4 min.
2. Add in crushed tomatoes; heat.
3. Salt and pepper to taste.
4. Add in minced, peeled tomatoes; heat.
5. Salt & pepper to taste.
6. When mix begins to boil, sprinkle baking soda and stir till foaming stops.
7. Add in parsley, basil, oregano, Italian seasoning and rosemary; simmer 10 min.
8. Salt and pepper to taste again, if needed.
9. Add in sherry; cover and simmer 30 min.
10. Serve over pasta with grated Parmesan and/or possibly Romano cheese.
11. May be stored in refrigerator several days or possibly frzn in serving portions for later.
12. A real time saver.

extra virgin olive oil, garlic, white wine, tomatoes, tomatoes, anchovy paste, baking soda, parsley flakes, basil, oregano, italian seasoning, rosemary, sherry

Taken from cookeatshare.com/recipes/marinara-sauce-12422 (may not work)