Happy first day of summer!
What is better on a 95 degree day that happens to be the first day of summer than a hot pot of marinara sauce? Okay maybe not, but this is a great recipe to break out when you've got a day at home since it cooks low and slow for several hours and it's good if you're around to stir it occasionally. While I was getting something done around the house before my afternoon at the beach I decided to make a batch as it's great to freeze and use again (or freeze and have ready for those nights when I am away and Alex has to fend for himself).
Spaghetti was always one of my favorite meals that my mom made growing up and for as long as I can remember she made her own sauce. Her recipe has evolved over the past few decades and I have made my own tweaks to it as well, which is the great thing about marinara sauce-- there are about a million ways to make it and you can hardly ever go wrong. I think it's especially great to make your own since you can control how much salt, sugar, oil goes into it and it can be a really healthy addition to any dinner. It can also be pretty budget friendly as canned tomatoes are always on sale and this recipe makes probably 12-15 servings. So, get out your slow cooker and start experimenting!
My Take on Mom's Marinara Sauce
Ingredients:
- 1/3 cup red wine *I prefer to use Chianti, but any dry red will work
- 1 Tbs. extra virgin olive oil
- 1/3 cup shallots, finely chopped
- 5 cloves of garlic, minced
- 12 oz. tomato paste
- 28 oz. can tomato puree
- 28 oz. can tomato sauce
- 28 oz. water *just fill one of the cans
- 1/2 tsp. granulated sugar
- 1 1/2 Tbs. dry Italian herbs *I like a combination of basil, oregano, and parsley, but an Italian seasoning blend will work or any combination of your liking
- 1 dry bay leaf
- salt and pepper, to taste
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