Marinara Sauce.

Sorry for the blog hiatus.  I have a TON of new recipes that I’m looking forward to sharing with you but I’ve had a bit of a scenery change that got in the way of my posting abilities.  No, I haven’t abandoned my sweet home Chicago, but the Husby is on a two week business trip and the Fruitaholic and I decided to join him.  So hello from (a suburb of) SEATTLE!!

The Fruitaholic and I are having a great time exploring, so if you’re familiar with the area, make sure to leave me a comment with your “must dos/must eats!”  I do have a kitchen equipped with basic supplies so I’m hoping to be able to test out some new recipes, but I also came prepared with a backlog of awesome recipes (almost) ready to share with you.  So enough with the chatting, let’s get to it!

There’s something to be said about a big bowl of pasta.  It’s warm and comforting and easily one of the most adaptable foods out there.  Whenever I don’t know what to make for dinner, I just put a box of pasta on the stove and top it with whatever is in my fridge.  Some days it’s fancy, like brie and bacon and butternut squash.  Other days it’s simply adorned with chicken sausage and spinach and garlic.  But most of the time, I end up pulling out a jar of store bought sauce from the pantry, heating it up and topping it with parmesan cheese.

I’d never thought about making my own sauce until this past week’s recipe swap.  Now you might be thinking, what the hell does tomato sauce have to do with soup?!  Reading through the recipe, it called for a cup of marinara sauce, and Melissa had mentioned that she had made her own, so in order to stay as authentic to her mother’s soup recipe as possible, I decided to do so as well.

Honestly?  I was surprised at how easy it was and, of course, how much better it tasted than the store bought kind I’m so accustomed to.  You’d think I’d have learned my lesson by now that pretty much everything tastes better when you make it yourself.

This is also a great freezer friendly recipe.  You can freeze the leftovers in ice cube trays and once frozen, transfer to a ziplock bag.  When ready to use, just thaw 2 to 3 cubes per serving.

Marinara Sauce – slightly adapted from I Was Born to Cook

  • 2 Tbsp Olive Oil
  • 1 Sweet Onion, chopped
  • 6 Cloves Garlic, chopped
  • 1 Tbsp Crushed Red Pepper Flakes
  • 3 28 oz. Cans Crushed San Marzano Tomatoes
  • 2 Tbsp. Tomato Paste
  • 1/2 Tbsp. Salt
  • 2 Tbsp. Dried Basil
  • 2 Tbsp. Dried Parsley
  • 1 Tbsp. Garlic Powder
  • 2 Tbsp. Sugar

Set a stock pot over medium-high and add the olive oil.  Add the crushed red pepper, onion and garlic and cook until translucent, about 5-8 minutes.

Add tomatoes, tomato paste and the remaining ingredients and stir to combine.  Bring to a boil, then lower heat to simmer.  Cover, leaving slightly ajar, and cook for about an hour, stirring occasionally.

Serve over your favorite pasta, and sprinkle with parmesan cheese.

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2 Responses to Marinara Sauce.

  1. Try throwing a half cup of cabernet in the sauce during the simmering–SO GOOD! And A will sleep like a champ after lunch;) Have fun! We miss you guys!

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