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Prep Time: unknown Cook Time: 2-5 hours
Yield: serves: unknown
Nichole's dinner was made complete by using her own homemade marinara sauce
Nichole says: "My dinner tonight...
Bread your chicken ( can use chicken tenderloins i had breast so i just chopped them up) and bake in the oven. Make spaghetti noodles. I made my own marinara sauce ( recipe to follow) and I put Mozzarella cheese on top of the chicken after it's done and back in the oven for a few minutes to melt. Also made Grands Biscuits ( Jr's).
2 yellow onions, peeled and diced (about 2 cups diced) 2 Tbsp olive oil 5-6 cloves of garlic, minced (about 2 Tbsp) 2 Tbsp dried herbs (basil, oregano, rosemary, thyme, etc)* mixed, total 1/2 cup red wine*** 12 cups peeled and seeded fresh ripe tomatoes** salt and pepper to taste
In a large soup pot, heat up the olive oil. Add the onions and cook slowly, on medium heat until they start to caramelize. They should be evenly brown and soft. Cooking them this way brings out the natural sweetness in the onions. Add the garlic and dried herbs and cook for 5 minutes. Deglaze the pan with the 1/2 cup of red wine and cook for 2 minutes more. Add the tomatoes and their juice and stir to combine. Bring to a simmer and cook on low, stirring occasionally for at least 2 hours, or longer depending on the water content of the tomatoes. The sauce should be thick with much of the water evaporated to concentrate the flavor (sometimes I let it cook 4-5 hours over a very low flame). Add salt and pepper to taste.
**Start with 4-5 lbs of fresh, ripe, tomatoes. If you don’t have fresh tomatoes, you can use 2 (28 oz) cans of crushed tomatoes, 1 (28 oz) can of whole tomatoes and 1 (6 oz) can of tomato paste. When I use canned tomatoes, I always add a couple tablespoons of sugar to counteract the acidity of the canned tomatoes. I did not have any fresh tomatoes so I used the canned ones. Also didn't have any red wine so I used some pink moscato. Came out perfect!