Tuesday, March 10, 2009

Marinara Sauce


Make sure you print this off and stick it in your recipe book. If you don't have a recipe book, buy one just to keep this recipe!

Awesome Marinara Sauce

PREP TIME 15 Min
COOK TIME 30 Min
READY IN 45 Min
Original recipe yield 4 cups

* 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
* 1/2 cup white wine (or substitute chicken broth)

DIRECTIONS

1. In a food processor (or blender) place Italian tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt, and pepper. Blend until smooth.
2. In a large skillet over medium heat sauté the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce and white wine (or chicken broth).
3. Simmer for 30 minutes, stirring occasionally.

This is so easy and much better than the jars {or even worse} the cans you open up from the store. This will freeze easily too. You can add a tablespoon or two of sugar if you like your sauce more sweet. I use this as my pizza sauce, the base to Minestrone soup and as the sauce in my {to DIE for} meatball sandwiches. I'm posting that next week. Stay tuned!

For those that are interested, this is how I make it CHEAPER.
Instead of buying canned Italian tomatoes, I chop my own and add 2 teaspoons of Italian seasoning.
Instead of canned chicken broth I use water and chicken bouillon.

Looks like I made my Tuesday deadline by one hour. I promise next Tuesday to have the recipe posted in the a.m.

Enjoy!

2 comments:

TICA MACHA said...

I jUst love your blog. I'll have to return when I have more time to copy your fantastic recipes. Thanks for taking photos of the shopping items. It helps me muchos!!

Older and Wisor said...

Geez, I'm soooo far behind on reading your blog. Now I've been reading for like 20 minutes (and loving every minute of it). I'm going to have to come back to get the recipes now...I'm so recipe impaired ;)