MAKING YOUR OWN MARINARA SAUCE
THE QUICKER VERSION!
Everyone loves homemade marinara sauce. There's nothing like the fragrances wafting through the house and nothing like the taste of homemade compared to anything you might purchase in a jar. The best of the best is creating sauce from your own vine-ripened Roma tomatoes at the peak of freshness.
But sometimes, it's the middle of winter.
And sometimes, you can't afford the time it takes to skin and seed the loads of tomatoes it takes to make the “just one quart” that you need/crave NOW. (If you do have that time, then read my recipe for canned marinara sauce from old postings last year!).
Today, I invite you to make my version of Marinara Sauce from canned crushed tomatoes, but “doctor” the seasonings so it becomes your own new recipe.
And substitute fresh herbs from your garden if you can. I believe you will never buy a jar of sauce again.
“Quick” Homemade Marinara Sauce
for 1 quart
2 TBSP olive oil
2 large garlic cloves, chopped
In a large saucepan, saute the garlic in olive oil about 2-3 minutes to bring out the flavor.
1-- 28 oz can of crushed tomatoes (Roma preferred)
½ cup of dry red wine (or 1 TBSP vinegar, if not using wine)
1 TBSP cane sugar
Stir together in the sauce pan. The wine (or vinegar) increases the acidity and the sugar will bring out the tomato flavor.
Stir in seasonings:
1/2-1 tsp salt (acc. to your taste)
½ tsp. crushed red pepper flakes
1 TSP each of the following dried spices: parsley, basil, oregano
(You can substitute fresh herbs or equivalent amount of adried Italian blend. Some people also like to add fennel seed.)
Bring to a boil, then reduce heat to medium low simmer. Slow-Simmer for an hour. If you want the sauce especially thick, then simmer longer to “reduce” the volume.
Now serve that sauce over a bit of pasta—but if you are avoiding pasta, wouldn't this sauce be nice on medallions of grilled chicken or sliced steak???