Wednesday, July 18, 2012

Marinara Sauce

Squashetti Marinara
I'm in utter shock and awe that people actually eat tomato sauce out of a jar. I have yet to find one that tastes as good as any homemade sauce I've had, and I grew up in NYC so I've tasted a lot of homemade sauces. It's pretty simple to make and if you're pressed for time, you can do it in a slow cooker.

2 Tbsp olive oil
1/2 large yellow onion
1 Tbsp minced garlic
1 Tbsp fresh oregano (or 1 tsp dried)
1 tsp basil
1/2 tsp smoked paprika
1/2 tsp thyme
salt, pepper, red pepper flakes to taste
1 28 oz can of diced tomatoes
2 Tbsp tomato paste
1 Tbsp balsamic vinegar
1 bay leaf.

In a stock pot heat olive oil. Add onions and saute until translucent. Add garlic and cook for about 1 minute then mix in herbs and spices. after 30 seconds, stir in balsamic and then add tomatoes, tomato paste and bay leaf. Cook on a low flame for 1-2 hours. remove from heat and let cool. Discard bay leaf and puree. Reheat when ready to use. Or if you like a chunky sauce, don't puree, just serve hot.

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