Wednesday, February 23, 2011

Yummy Marinara

In keeping with the recent food theme, I thought I'd pass along an oldie but a goodie: my marinara sauce.

As some of you know, I never buy my marinara sauce...

 {please ignore my messy range...but feel free to oogle the yummy sauce}

...not that there is anything at all wrong with buying canned marinara, I have just found that it is cheaper and better tasting to make it yourself.

And it literally only takes about 2-5 minutes longer than opening a jar and heating it in the pan.

And, if you make it in bulk, you can save your leftovers in a jar and have your own homemade variety on hand the next time you need marinara.

So here's my recipe.  Double or triple {or quadruple} to make in bulk:

1 14 oz can of whole peeled tomatoes {no salt added if you can find it}
3 or 4 cloves of garlic {popped and peeled, but leave them whole}
1 small to medium sized onion {or half a large} sliced
~2 Tbsp. EVOO

Heat the EVOO in a skillet or pan {or humongous pot if making in bulk} over medium heat.  Add onion and garlic and a pinch of salt {I use kosher} until translucent and starting to brown.  Pour into a blender or food processor along with the can of tomatoes {juice and all} and blend/pulse until pureed nicely.  Return to your pan on medium heat until it starts to simmer.  Reduce to low heat.  Season as you like {my standby is a half a palm of dried basil and a half a palm of dried oregano and another pinch of salt…use fresh when available}.

If you don't have access to a food processor or blender, then use the same ingredient list as above, but mince the garlic and finely dice the onion.  Not as quick, but still easy and so worth it.

Last but not least, if the sauce is a little thin for your taste, try adding a tablespoon or two of tomato paste.

Toss with your favorite pasta {or top your homemade pizza...which I do frequently} and enjoy!

Serves 3-4.

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