Monday was President's day, and I was lucky enough to have the day off work. I was really in a cooking mood, and decided on a whim to stock up on marinara sauce. I cook Italian pretty frequently, and always feel guilty when I pull out a jar of sauce. I have a couple Giada DeLaurentiis cookbooks, and had tried some of her sauces before. The newer book, Family Dinners, had a simple recipe I'd wanted to try for a while, so I made sure to buy the ingredients on my grocery shopping trip. It was really easy, and has a lot of room to play around with ingredients in the future. I doubled the recipe, so I now have a ton of ready to use pasta sauce in my freezer. I saved it in 1, 2 or 3 cup servings, for various uses. Next goal-- this summer I'd love to make sauce with fresh tomatoes!
Quick Marinara Sauce Giada's Family Dinners2 (28 oz) cans whole tomatoes in juice
1 bunch fresh basil, stemmed
1/2 cup extra virgin olive oil
2 small onions, finely chopped
4 garlic cloves, finely chopped
1 tsp dried oregeno
1 tsp sugar
salt and pepper to taste
In a blender, puree the tomatoes with their juice and the basil until almost smooth. Set the tomato puree aside. (I might try to make it more chunky next time)
Heat the oil in a large, heavy saucepan over medium heat. Add the onions and garlic, saute until very tender. Stir in tomato mix, oregano, and sugar, and bring to a boil over medium high heat. Decrease the heat to medium and continue simmering until the sauce thickens slightly, stirring occasionally, about 10 mins. Season the sauce to taste with salt and pepper.
The final sauce.
You know I had to test it ASAP!
I took the idea from
Joelen to freeze the bags flat, so they can stack really well.
Posts
2 comments:
So, what was the verdict - did you like the sauce? This is a great idea, I need to do this too!
1I did like it. Pretty simple, but it would be easy to add meat, mushrooms, etc. I rarely eat plain marinara, but use it in stuff instead. So yes, it's good!
Post a Comment