Ingredients :
- 2 (16 oz) cans Crushed Tomatoes [with rosemary & oregano]
- 1 jar (16 oz) Your Favorite Marinara Sauce
- 8 Cloves Minced Garlic
- 1/2 Cup Shredded Parmesan Cheese [+ extra for garnish]
- 1 can (16 oz) Quartered Artichokes [drained]
- 2 tablespoons Sun Dried Tomatoes [in oil]
- 1 can (8 oz) Sliced Black Olives [drained]
- 2/3 Cup Diced Celery [with leaves]
- 2/3 Cup Chopped White Onions
- 1 Box Fresh Sliced Mushrooms
- 1 (8 oz) Can Sliced Black Olives
- 1/3 Cup Dry White Wine [or more - like chardonnay]
- 1/2 Cup Fresh Basil Or 1 tsp Dried Basil [+ reserves for garnish - add last]
- 1 tsp Dried Italian Seasoning
- 2 tbsp Granulated Sugar
- Black Pepper & Salt [to taste]
- 1 LG Bay Leaf
- as needed Fresh Parsley [garnish]
- 1 LG Loaf Garlic Bread [baked]
- as needed Baking Soda [to reduce any acidity]
- as needed Pasta Noodles [optional]
Method :
- Chop/mince all vegetables.
- Mix everything together and simmer for 35 to 40 minutes covered. No need to fry and sweat veggies. Stir regularly. Add fresh Basil last just before serving.
- I use Mezzatta Napa Valley Bistro. It"s fantastic and a great culinary cheater!
- If you feel your Marinara Sauce is too acidic tasting, [caused by the tomatoes] add 1/4 tsp Baking Soda to your simmering sauce. Let it simmer and foam up for a minute - then taste test. Add more 1/4 tsp at a time if needed.
- Bake your garlic bread as per manufactures directions.
- Serve with garlic bread alone and dip in your Marinara Sauce or serve over noodles. Or both. Garnish dishes with fresh parsley and basil and shredded Parmesan cheese. Enjoy!
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