Tuesday, March 22, 2011

Chunky Marinara

This sauce is yummy over pasta, meatballs, and on its own. It is thick and chunky and has a great fresh taste. It is very simple to prepare, and comes together in minutes. I love it because I can make it with pantry staples, and it is packed with good for you ingredients.

Chunky Marinara

2 (28 oz) cans of whole peeled tomatoes
1 can tomato paste
3 cloves garlic, pressed
3 fresh basil leaves, chopped
1 tsp oregano
1/2 tsp salt
1 tsp pepper
1/4 tsp red pepper flakes
1 tsp onion powder
1/2 cup of grated Parmesan cheese
3 Tablespoons extra virgin olive oil
1-2 tablespoons of sugar, if tomatoes are very acidic

In a large pot, pour juice from cans of tomatoes. Remove stems from the tomatoes, and roughly chop. Add to pot. Add tomato paste, herbs, sugar and olive oil, and cook over medium heat stirring frequently for about 15 minutes. After the sauce has thickened, add cheese, and cook for another 5 minutes.

Tip: If you want a less chunky sauce, you can take a potato masher to the sauce, or allow it to cook longer. If you want a completely smooth sauce, blend with an immersion blender.

Happy Cooking!


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