Skip to main content

Better-Than-Jarred Marinara

My husband loves when the garden is bountiful and tomatoes are overflowing because he knows that homemade marinara sauce is on its way. Although I will admit that there are a few times when in a time crunch that I will use a store bought marinara, but whenever possible, it is homemade for me. Part of the reason is because one of my fondest memories from childhood is helping my mother can her homemade sauce. The process was a day filled with standing by the stove, cleaning jars, and then preserving the fruits of our labor for the year to come. While I have not done the large scale process in years, because I prefer to preserve just tomatoes and then have them ready for whatever I need, I still love to make sauce from scratch. I know, I know. You are saying, "But I don't have time..." Well, the truth of the matter is that the process is pretty set it and forget it at its core. Once you have a taste of a homemade sauce, I think you will agree that it is worth the effort.

Note: This recipe makes approximately 4 cups of sauce.

29 ounces Canned Whole Peeled Tomatoes
1 Small Yellow Onion, Chopped
1 Clove Garlic, Chopped
2 teaspoons Salt
1 teaspoon Black Pepper
1 teaspoon Italian Seasoning
1 teaspoon Dried Parsley
3 Tablespoons Sugar
2 teaspoons Vegetable Oil

1. In a large sautee pan with lid, sautee onion and garlic in vegetable oil for 7 minutes over medium heat.
2. Add the salt, pepper, Italian Seasoning, and parsley to the pan and stir for 1 minutes. This allows the seasonings time to toast and infuse the oil.
3. Add the canned tomatoes and break apart with your spoon. You are not looking for a smooth mixture right now; you just want to start breaking the tomatoes down. If you are looking for a perfectly smooth texture, you should puree the tomatoes in a blender before adding them to the pan.
4. Add the sugar and stir to combine.
5. Bring the mixture to a boil. Cover and reduce to a simmer.
6. Continue to simmer for 1 1/2 to 2 hours stirring occassionally. 


Popular posts from this blog

Lentil Burgers

Last night I cooked a large pot of lentils as part of our family dinner, which means that today, I was left wondering what I could do with all these lentils for the coming week. My typical use for lentils is in chili or soups, however, that is not something that I really wanted on this bright, spring day. Instead, I thought about how I could morph the leftovers into something new that I could use throughout the week, and that is when I thought of revamping my normal veggie burger recipe. Now, as promised, since this is the Quarantine Cooking Series, please feel free to use whatever beans or greens you have in your house. While I love the way this recipe turned out, it is more important that you use what you have and the technique to create a delicious meal for you and your family. Additionally, I like my veggie burgers on the spicy side. However, this is another place when personal modifications should be made to your palate preferences. 3 Tablespoons canola oil, divided

Black-eyed Pea Croquettes

So it is well known that I make  Black Bean Burgers  all the time. I love the versatility of the recipe and the ability to make a week of lunches in about 15 minutes. Today, I found myself with a bowl of leftover black-eyed peas in the fridge and the desire for something new. This recipe is also great because I always have canned black-eyed peas in the pantry since they are one of my husband's favorite vegetables, which means I can make this recipe anytime. So whether you use leftover homemade, like I did, or canned, this recipe is great. Additionally, these are not coated and fried like traditional croquettes, which makes them an even better option. Enjoy these as a side dish, on a sandwich, or with a side salad for a delicious, healthy, and easy meal. These do not hold or reheat well, so enjoy them while they're hot. 2 Cups Black-eyed Peas, drained and rinsed 3 Scallions, whites and greens thinly sliced 1 Clove Garlic 1 Egg, lightly beaten 3/4 Cup Bread Crumbs,

Banana Zucchini Bread with Raisins and Cinnamon Sugar Swirl

It is that time of year again when I am working to develop new and interesting ways to use up all of the vegetables coming from the garden. Last year, I posted "The Best Zucchini Bread"  recipe; this is still a great recipe but this one is even better! Since entering my last trimester of pregnancy, I am craving cinnamon raisin bread. This recipe was created to help merge the two flavors while also adding in some nutrients from bananas, as I always seems to have 2 or 3 that get left over and become a little too ripe. This bread is so fragrant, moist, and delicious! If I had some walnuts in the freezer, I might even finely chop some and incorporate them into the swirl for even more texture. This bread is perfect for breakfast, afternoon snack, or even dessert. I hope you will give this recipe a try. 2 very ripe Bananas, mashed 1 cup Zucchini, grated 1/2 cup Vegetable Oil 1 Egg, beaten 1 teaspoon Vanilla 3/4 cup Sugar 1 teaspoon Baking Soda 1/2 teaspoon Bakin