Jana Glass' Marinara Sauce

I swear I posted this before, but I can't find it!! So if this is a repeat post, I apologize. I saw a picture of this on Jana's blog, and it looks AMAZING. I can't wait to make it this week!

Preheat: --
Category: Tomatoes, sauce, Marinara

2 T. Oil
3/4 c. Onion, minced (1 med. onion)
1 T. Parsley, chopped
1 lg. clove Garlic, minced
4 c. Fresh tomato purée (about 10 Roma tomatoes; Jana likes to use Romas, obviously)
1-2 T. Basil
1 t. Salt
Celery (optional)
1 t. Sugar (optional)

1. Sauté onions until transluscent over medium heat.

2. Add parsley, garlic and cook for about 1 minute.

3. Add tomatoes, basil, salt

4. Simmer until sauce-like consistency. Stir occasionally so it doesn't stick.

Jana Glass' Marinara Sauce

I got this from my friend's blog--the marinara she made looked so fabulous, we all demanded the recipe!

2 Tablespoons Oil
3/4 Cup Onion, minced (1 med. onion)
1 Tablespoon Parsley
1 Large Clove Garlic, minced
4 Cups Tomato Purée, fresh
1-2 Tablespoons Basil
1 teaspoon Salt

1. Sauté onions until transluscent over medium heat.

2. Add parsley, garlic and cook about one minute.

3. Add tomatoes, basil and salt

4. Simmer until you have a sauce-like consistency. Stir occasionally so it doesn't stick.

Tips from Jana:

• 20 Roma tomatoes is about 8 Cups Tomato Purée
• Adding celery is good
• Experiment to your own taste with levels of onion, garlic & sugar
• Romas make for a good sauce because they're not as runny as other tomatoes.