Title: Basic marinara sauce
 Categories: Sauces/pest, Vegetarian
      Yield: 1 Servings
 
      8    Onions; diced
    1/2 c  Celery; diced
     10    Cloves garlic; minced
    1/4 ts Salt
      1 cn Diced tomatoes (#10)
    1/2 cn Tomato paste (#10)
  2 1/2 qt Water
      2 ts Dried basil
      2 ts Dried thyme
    1/2 c  Dried oregano
    1/3 ts Ground fennel
  1 1/2 c  Fresh tomatoes; diced
      1 ts Black pepper; freshly ground
    1/2 c  Parsley; chopped
      2 tb Garlic; minced
 
  In a large stock pot, saute the onions, celery, 10 cloves of minced
  garlic, and 1/4 teaspoon salt in approx. 1 1/2 teaspoons canola oil
  until translucent.
  
  Add the basil, thyme, fennel, oregano, and black pepper and cook for
  approximately 2 more minutes.
  
  Add the canned diced tomatoes; stir. Add the tomato paste; mix well,
  adding in the water as you stir. Add the second amount of garlic and
  diced fresh tomatoes.
  
  Allow marinara to come to a boil and then reduce to a bare simmer.
  Allow to cook for at least one hour, preferably 3 or 4.
  
  DO NOT SCORCH.
  
  Add in the chopped fresh parsley during the last hour of cooking.
  
  Serving Ideas : Excellent by itself or as a base.
  
  NOTES : True and tried.  Holds for approx. 5 days under
  refrigeration.  Can be frozen. Recipe