4 hrs 45 mins
Alan Leonetti's Note:
Everyone who has tasted this sauce has either begged for a handout or the recipe, stating that it's by far the best marinara sauce they have ever had. We use this sauce (or gravy) over spaghetti, veal parmesan, eggplant parmesan, meatball subs, Italian sausage subs, ravioli, and anything else that calls for a marinara sauce or red gravy. This exact recipe as written yields about 22 one quart Hefty brand freezer bags that each contain 3 large long handled cooking ladles of sauce per bag. You will need a very large spaghetti or lobster pot that is at least 15 inches high by 12 inches in diameter, which is the perfect size for this recipe as it is written. We use the Angela Mia brand of Chunky Crushed Tomatoes that come in cans containing 6 lbs. 6 oz. per can (about 1 gallon). This brand is made by Hunt's, so if you can not find Angela Mia, feel free to use Hunt's.
My Private Note
Units: US | Metric
- 3 (114 ounce) cans crushed tomatoes (or 6 lbs 6 oz per can)
- 8 cups tomato paste
- 4 (14 1/2 ounce) cans Italian stewed tomatoes
- 1 cup extra virgin olive oil
- 2 heads fresh elephant garlic (bulbs)
- 6 tablespoons chopped garlic, in juice (from jar)
- 2 large onions (diced)
- 8 tablespoons dried oregano
- 10 tablespoons dried Italian seasoning
- 2 tablespoons dried basil
- 8 tablespoons sugar (or Splenda)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1Empty 3 cans of crushed tomatoes into the pot.
- 2Slice all of the cloves of the elephant garlic bulb crosswise into either halves or thirds or pieces, and dump them into the pot.
- 3Dice the large onions, and dump that into the pot.
- 4Add the rest of the ingredients, and stir to mix well with a large long handled wooden spoon.
- 5Do not strain, as the pulp adds to make this a thick and wonderful sauce.
- 6Cover and cook on medium heat, stirring every 5 minutes until it bubbles and is completely heated throughout. This takes about 1 hour.
- 7Reduce heat to a simmer, and continue to simmer, stirring every 5 minutes to keep from burning or sticking to the bottom of the pot for 3 additional hours.
- 8Remove from heat, uncover, and give it one last stir.
- 9Allow it to completely cool.
- 10When it is completely cooled, stand up your 1 quart Hefty freezer bags in a row and with a large long handled cooking ladle place 3 ladles of sauce into each bag.
- 11Squeeze out as much air from each bag as possible and secure the bags shut.
- 12Mark the bags and place into the freezer.
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Nutritional Facts for Marinara Sauce of Alan Leonetti (((The Best)))
Serving Size: 1 (14199 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 332.5
- Calories from Fat 101
- Total Fat 11.2 g
- Saturated Fat 1.6 g
- Cholesterol 0.0 mg
- Sodium 1969.8 mg
- Total Carbohydrate 58.6 g
- Dietary Fiber 11.9 g
- Sugars 36.3 g
- Protein 8.8 g
The following items or measurements are not included:
dried Italian seasoning