Recipe: Claire's Corner Copia Holiday Marinara Sauce

HOLIDAY MARINARA SAUCE

"The holiday table in our family always includes a special pasta dish such as Holiday Lasagna or Homemade Manicotti. In addition, our holiday antipasto platters include items that are traditionally served with marinara sauce. Therefore, we usually prepare a pot of sauce big enough for the feast ahead."

3/4 cup olive oil
2 large yellow onions, coarsely chopped
10 large cloves garlic, coarsely chopped
2 cans (6 ounces each) tomato paste
4 cans (28 ounces each) crushed Italian tomatoes
3 large bay leaves
1/2 teaspoon red pepper flakes
1 cup finely chopped flat-leaf parsley
2 quarts water
1/2 cup fresh basil leaves
Salt and pepper to taste

Heat the oil in a stockpot over medium heat. Add the onions and garlic. Cook, stirring occasionally, for about 30 minutes, or until the onions are a deep golden brown but not burned.

Add the tomato paste. Stir well to blend. Cook for 2 minutes, stirring frequently.

Add the crushed tomatoes, bay leaves, red pepper flakes, parsley, water, basil, salt, and pepper. Raise the heat to medium-high. Cover and bring to a medium boil (this should take about 20 minutes), stirring occasionally.

Lower the heat to medium-low. Cook, uncovered, stirring occasionally, for 45 minutes, or until the sauce has reduced by about one-quarter. Taste for seasonings.

Makes about 5 1/2 quarts
Source: Claire's Italian Feast by Claire Criscuolo