Monday Recipe
Easy!
Easy Marinara Sauce
A good Marinara sauce is kitchen velcro, good on everything from pasta to pizza, Italian sausage or baked into lasagna, or just for dipping various goodies. Make a day ahead and it just gets better, and you’ll just be disappointed in the jarred stuff.
You’ll need:
¼ cup extra-virgin olive oil
4 garlic cloves, thinly sliced
¼ teaspoon red chile flakes (optional)
2 (28-ounce) cans whole or diced plum tomatoes
2 sprigs basil or 1 bay leaf
½ teaspoon kosher salt, or to taste
¼ teaspoon fresh cracked black pepperYou’ll do:
-In a large, straight-sided skillet over medium heat, warm the oil. Add garlic and cook until just lightly golden. Add chile flakes if desired and cook 30 seconds.
-Stir in tomatoes and juices, basil or bay leaf, and salt and pepper.
-Bring sauce to a simmer and cook until sauce is thick and tomatoes have mostly fallen apart, about 30 to 40 minutes. Adjust heat as needed to keep at a steady simmer. If using whole plum tomatoes, mash them up with the back of a wooden spoon or a potato masher to help them break down. Remove sauce from heat and discard basil or bay leaf.
Use anywhere you would in place of jarred tomato sauce, enjoy! Hat tip to Melissa Clark
Category: Cooking
Uummm num num! Marry a nana sauce. Lubs me some lasagna. Baby Girl gots a Lasagna recipe that came by way of her Mama from her Grandmother. (The same Grandmother that survived the Nazis that other family members didn’t)
Tanks Mate. Oh btw, was watching a little special on the tube yesterday, they were doing a special on historic Baltimore. Didn’t show any of the really “keeping them on the democrap plantation areas” but did show the Fort and Bay. Homeboy, the Fort Park Ranger, was bragging on all the good eating places and made mention of folks bragging on their Grilled Crab Cakes. He stated that there were some good places but nobody made them as good as his Mama. Told myself, well I be damned, I didn’t know that ‘Eds Brother was a Park Ranger. Hell everybody knows that you posted TWBGCC Recipe on this site.
And for those who like to cook under pressure….
Basic Marinara for the Instant Pot
Ingredient
2 tablespoons olive oil
1 cup diced onion
1 tablespoon minced garlic
¼ cup dry red wine
1 (28 ounce) can diced tomatoes
1 (28 ounce) can whole peeled tomatoes
1 tablespoon dried basil
1 tablespoon dried oregano
1 tablespoon dried parsley
¾ teaspoon sea salt
1 pinch freshly ground black pepper to taste
1 pinch red pepper flakes
Directions
Instructions Checklist
Step 1
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function to heat the pot. Add olive oil and onion; cook until onion is translucent, 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Pour in red wine and simmer until reduced by half.
Step 2
Pour diced tomatoes and whole tomatoes into the pot. Bring to a simmer. Stir in basil, oregano, parsley, salt, pepper, red pepper flakes, and bay leaf. Press Keep Warm. Close and lock the lid. Seal the vent. Select Manual function and set timer for 10 minutes. Allow 10 to 15 minutes for the pressure to build.
Step 3
Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Discard bay leaf. Use an immersion blender to puree the sauce.
Fresh is always better than commercial canned sauce.
The nice part is that if you make it from scratch, you can still can it for future use yourself and have all that good stuff when the tomatoes run out.
Good recipe! Thanks for posting that.