Can I get a recipe for marinara sauce to use for chicken parmesan?

Basic Marinara Sauce





INGREDIENTS





* 2 (14.5 ounce) cans stewed tomatoes


* 1 (6 ounce) can tomato paste


* 4 tablespoons chopped fresh parsley


* 1 clove garlic, minced


* 1 teaspoon dried oregano


* 1 teaspoon salt


* 1/4 teaspoon ground black pepper


* 6 tablespoons olive oil


* 1/3 cup finely diced onion





DIRECTIONS





1. In a food processor place Italian tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt, and pepper. Blend until smooth.


2. In a large skillet over medium heat saute the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce.


3. Simmer for 30 minutes, stirring occasionally.





=)Can I get a recipe for marinara sauce to use for chicken parmesan?
Check this out.





3 tablespoons olive oil


1 teaspoon chopped fresh rosemary leaves


1 teaspoon chopped fresh thyme leaves


1 teaspoon chopped fresh Italian parsley leaves


Salt and freshly ground black pepper


8 (3-ounces each) chicken cutlets


1 1/2 cups Simple Tomato Sauce, recipe follows or purchased marinara sauce


1/2 cup shredded mozzarella


16 teaspoons grated Parmesan


2 tablespoons unsalted butter, cut into pieces





Preheat the oven to 500 degrees F.





Stir the oil and herbs in a small bowl to blend. Season with salt and pepper. Brush both sides of the cutlets with the herb oil. Heat a heavy large oven-proof skillet over high heat. Add the cutlets and cook just until brown, about 2 minutes per side. Remove the skillet from the heat.





Spoon the marinara sauce over and around the cutlets. Sprinkle 1 teaspoon of mozzarella over each cutlet, then sprinkle 2 teaspoons of Parmesan over each. Sprinkle the butter pieces atop the cutlets. Bake until the cheese melts and the chicken is cooked through, about 3 to 5 minutes.





Simple Tomato Sauce:


1/2 cup extra-virgin olive oil


1 small onion, chopped


2 cloves garlic, chopped


1 stalk celery, chopped


1 carrot, chopped


Sea salt and freshly ground black pepper


2 (32-ounce) cans crushed tomatoes


4 to 6 basil leaves


2 dried bay leaves


4 tablespoons unsalted butter, optional





In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.





Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.





If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.Can I get a recipe for marinara sauce to use for chicken parmesan?
My favorite recipe for marinara. It's easy, uses canned ingredients, but doesn't taste like it does:





1 (28 ounce) jar spaghetti sauce


1 (14.5 ounce) can peeled and diced tomatoes


1 (14.5 ounce) can stewed tomatoes


1 (6 ounce) can tomato paste


1 onion, chopped


1-2 cloves garlic


1 teaspoon dried thyme


1 tsp dried oregano


Red pepper flakes (optional)


1/4-1/2 c red wine (optional)





Combine all ingredients with salt and pepper to taste, cook 3-4 hours. Stir occasionally.





You can also add whatever leftover veggies you have on hand - mushrooms work really well. If the tomato sauce and red wine make it a little too bitter for your taste, add a tablespoon (or less) of white sugar.