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| 8 | Onions diced |
| 1/2 Tasse | Celery diced |
| 10 | cloves garlic minced |
| 1/4 Teelöffel | salt |
| 1 Dose | Diced tomatoes (#10) |
| 1/2 Dose | Tomato paste (#10) |
| 2 1/2 ca. 1 Liter | water |
| 2 Teelöffel | basilicum dried |
| 2 Teelöffel | thyme dried |
| 1/2 Tasse | oregano dried |
| 1/3 Teelöffel | fennel ground |
| 1 1/2 Tasse | Fresh tomatoes; diced |
| 1 Teelöffel | black pepper freshly ground |
| 1/2 Tasse | parsley chopped |
| 2 Esslöffel | Garlic minced |
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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.
be frozen.
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