Italian

Marinara Sauce (by chef Fabio Viviani) takes 10 minutes to prepare.

Marinara Sauce (by chef Fabio Viviani) takes 45 minutes to cook.

Marinara Sauce (by chef Fabio Viviani) makes 6 servings.

The ingredients for Marinara Sauce (by chef Fabio Viviani) are:

Ingredients:
Canned Whole Plum Tomatoes, 800 grams or 28 oz - Use a good quality like Strianese (my fave), Pomi, Muir Glen
Garlic, 6 clove, smashed and lightly minced so they are chunky
Basil, fresh, small strips 2 tbsp
Thyme, fresh, 3 tsp
Oregano, ground, 1 tsp
Rosemary, dried, 1 tsp
Sherry, dry, 1 fl. oz
Olive Oil, 6 tbsp
Salt, 2 tsp
Pepper, 2 tsp

Here is how you make Marinara Sauce (by chef Fabio Viviani):

Smash 6 cloves of garlic with the back of a knife. Over medium heat, cook garlic in 3 Tbsp. of EVOO until golden brown. Add sherry, tomatoes and generous pinch of salt and pepper. Cook until thick (about 8 to 10 minutes) and is no longer watery in consistency. Add 3 more Tbsp. more of EVOO, turn to higher heat. Crush tomatoes with the back of a wooden spoon. Add herbs. Cook until the oil turns red. This will tell you the sauce is done! Cook?s Note: The sauce is very versatile and can be used with any pasta; added to meats, fish, vegetables; or topped on toasted crostini, breads, pizza crusts. Serving Size:?6 servings

The nutritional information for Marinara Sauce (by chef Fabio Viviani) is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 157.8

• Total Fat: 13.8 g
• Cholesterol: 0.0 mg
• Sodium: 947.4 mg
• Total Carbs: 7.7 g
• Dietary Fiber: 1.7 g
• Protein: 1.4 g

Marinara Sauce (by chef Fabio Viviani) is Italian cuisine.