the other evening i put together a wonderful marinara sauce for the family. it was simple and tasty. i served it over plain spaghetti and they just gobbled it up, even travis sopped the bowl with his bread. i buy jarred sauce, but this was such a hit, i am going to make a big batch to freeze in ziplocs. i hope you give it try.
beth's marinara sauce
in a large saucepan over medium heat place two tbsp. of olive oil. add one half onion diced and two minced cloves of garlic. saute until tender. be careful, don't burn your garlic,(you might need to turn your heat down) that is nasty stuff if burnt. meanwhile, in your food processor pulse a 14.5 oz. can of diced tomatoes with basil, oregano, and garlic(hunt's) and one 28 oz. of diced tomatoes(hunts, again) three or four times. now, add this to your onions and garlic and turn your heat down to low. to this, add 2 tsp. of sugar, 1 tsp. kosher salt, 2 tsp. dried oregano, 1 tsp. dried basil and a small can of tomato paste. stir well and let simmer 15-20 minutes. taste and adjust your seasonings to your liking. i let mine simmer another 10 minutes or so, turned off the heat and let it sit. i think it is more robust if it sits for a hour or better, just forget about it. when i am ready i just reheat on warm. this is easy, so no excuses, go make a pot now. enjoy.
p.s. i mixed a cup of the sauce in a separate bowl with a little fat free half and half to make myself a creamy tomato sauce for my noodles. excellent! pass the parm!
Not Quite NigellaThe cooking, eating and travel blog of a hungry blogger from Sydney, Australia featuring original recipes, interviews and articles on all things food @
Tart Tales: Crème Brûlée Berry Rose Tart
1 hour ago