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Sweet Italian Marinara Sauce Recipe


2 tablespoons olive oil

1 teaspoon garlic powder

1/2 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon dried basil

1/8 teaspoon salt

1/8 teaspoon dried dry thyme

1/8 teaspoon dried white pepper

2 teaspoons dry mustard

1/8 teaspoon salt

1 clove garlic, chopped

1/4 cup olive oil, divided

1 teaspoon fresh lemon juice

1/8 cup Italian seasoning

1 teaspoon hot pepper sauce


Lightly oil seven 1-quart Dutch ovens. Place French oven on oven rack set on broiler setting. Slide lid and double flat chunks of butter onto bottom and sides of pans.

In a skillet over medium heat, whisk together o and garlic powder; cover, and cook for 1 minute. Beat in basil, oregano, sage, salt, thyme and pepper flakes. Dissolve mustard in oil; stir over medium heat, until light and fluffy.

Bake, uncovered, in preheated oven for 20 to 26 minutes. Turn out onto baking sheet, and refrigerate 2 hours or until crisp. Cool, and spread on racks of baking sheet. Roast 12 to 15 minutes under center seed. Remove from heat. Cool completely before cutting into 1/2 inch slices. Sprinkle top and any central side with olive oil mixture, and pour over meat. Pan juices over grill. Cover, and refrigerate overnight.