As I have mentioned on this blog in the past, when following a recipe I never hesitate to use what is on hand in my pantry. Thus I made a few simple changes to the original recipe with the ingredients I had and still produced a good marinara sauce to use with pasta, pizza and my flat breads. I portioned out the sauce into two-cup freezer containers to freeze for later use. As soon as tomatoes are in season here in NE Ohio I will be adapting this recipe using fresh tomatoes.
Marinara Sauce Recipe
1/4 cup olive oil
2 Tbsp. butter
4 cloves garlic, minced
2 candy onions with leaves, chopped fine
2 28 oz. cans plum tomatoes, with juice
2 tsp. dried basil
2 tsp. dried Mexican oregano
1/4 tsp. cayenne
Kosher salt & pepper, to taste
1/2 tsp. baking soda
1/4 cup olive oil
2 Tbsp. butter
4 cloves garlic, minced
2 candy onions with leaves, chopped fine
2 28 oz. cans plum tomatoes, with juice
2 tsp. dried basil
2 tsp. dried Mexican oregano
1/4 tsp. cayenne
Kosher salt & pepper, to taste
1/2 tsp. baking soda
In large saucepan, heat olive oil and butter over medium heat. Add garlic and onions, sautee until tender, about 4 minutes. Add tomatoes, basil, oregano and cayenne. Bring to boil, simmer 30 minutes. Add salt, pepper and baking soda. Blend thoroughly and serve.
Loosely adapted from "Garlic, Garlic, Garlic" by Linda and Fred Griffith
22 comments:
Now this sounds like something even I could handle. Looks good Mom. :)
LOL ... yes you can. Brown a little Italian sausage, or sautee some veggies and serve over a pasta dish.
I will definitely be making more of this.
What is the baking soda for?
I just love this type of sauce ;-)
Kevin
...to neutralize the acid, some people will put a little sugar in their sauces as well. The acid in tomato based sauces doesn't bother me, but the recipe called for that as well as hot chiles (which I did not add) so I figured "what the heck" :)
Lucy ... so do I, which is another reason I am hoping for maters from my garden
nothing beats the goodness of home made sauces like this!! i could see them oozing on my pasta!!
You are right about that Dhanggit, thanks for stopping by my blog ...
That sauce sounds just lovely. I'm a big fan of homemade sauces too. I'm getting fresh garlic & basil from that CSA I joined, so this would be a wonderful way to insure that nothing goes to waste. Thanks for the recipe.
Hi Sue
I am growing maters and basil in my little rooftop garden, I hope to put up enough of this sauce to last me through the winter :) I will plant some garlic this Fall for next year.
A simple amd versatile sauce - and cheap too - excellent!
Sounds delicious!
Thanks Beth and Michelle ... I will definitely be "making my own" from now on.
Home made is always the best. I've never heard of Mexican oregano and generally grow the Italian or Greek variety. Up until just recently I even did the September long weekend making tomato sauce - about 120 jars for the year. I worked it out to $.75/mason jar vs. about $2.99 for store bought.
Hi Giz
The price of store-bought has really shot up, along with everything else.
I buy my herbs/spices from Kevin, The Spicehound, at my farmers market .. that is where I got the Mexican oregano
Marinara sauce is one of my favorites. I like to make big batches and keep the extras in the freezer. It is such a useful sauce to have around. I am looking forward to the fresh tomatoes to make marinara sauce with.
Hi Kevin
That is my "summer mater plan" :)
this is a universal favourite. we roast the whol garlic bulb and use it.
Oh Bee, good idea about roasting the garlic first ... thanks for the tip :)
You can't have too much marinara, right? I make a summer sauce with all those tomatoes...I roast them first..it's very nice. Your sauce looks great, kiddo ;)
Maryann
Thanks to you and Bee I will be roasting my garlic and maters for the next batch ... anyone have any suggestions/additions, please feel free to leave comments. Unlike certain children I know, I listen to good advice ... :)
What a fabulous sauce!
Thanks Jeena :)
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