Marinara sauce

Thursday, November 24, 2011

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Marinara sauce, spaghetti sauce, pasta sauce… what ever you want to call it frustrated me…  I think I went through every brand at the store and found only one that I actually enjoyed eating… only it was $5.50 a jar… and to feed the herd I have it makes dinner over $13.00… and to keep costs down I try and have dinner for 6 under $7.00… that’s not per serving that’s the whole meal… that’s a lot of beans.. a lot of pasta… and potatoes. So it was the cheap stuff… Aldi’s has a nice Marinara sauce but it is lacking in so many ways that after I doctor it up with spices and what not I might as well have made it from scratch…
So that is what I have been doing… Gone is the too sweet jar of sauce… gone is the off taste that you have to mask with ½ cup of garlic… gone is the instant dinner.
The longer you cook this the better it tastes… I try and give myself at least 3 hours of simmering time so the flavors can blend together  while I get the house in order in the evening…


I always keep a few bulbs of garlic and tomato puree around



I usually use a whole onion and a whole bulb of garlic .. adjust to your taste… if you have some dice up some zucchini and/or summer squash at this point and sauté along with the onions and garlic.



Onions sizzling away



Add the garlic





Add your tomato puree (2- 28 oz cans)



Then add 4 cups of water



Tablespoon of oregano




Tablespoon of basil, two teaspoon of salt and one tablespoon of salt

Let simmer for at least 3 hours stirring once in a while



Recipe:
2- 28 ounce cans of tomato puree
One onion chopped
One bulb of garlic minced
3 tablespoons of oil
4 cups of water
One tablespoon of oregano
One tablespoon of sugar
One tablespoon of basil
2 teaspoons of salt

Sauté over med-high onions and garlic till onions are translucent, add tomato puree and water, add spices and stir well… lower heat to low and simmer for 3 hours stirring periodically.

1 comments:

mountain mama said...

except for the basil, this sure looks familiar. my mother always put in one spoon of sugar AND one spoon of vinegar to balance. hey, do we get some of your scrumptious rustic bread with this?

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