Misc.
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Homemade Marinara Sauce

Lately life has been slowing down a bit around here.

Most summer weekends were spent out and about but recently we’ve been able to sleep in and spend more time around the house.

I’m not quite sure what’s come over me but I’ve developed a strong desire to get back to basics and stock my freezer with everyday basics to use throughout the winter.

I started with marinara sauce.  I don’t know about you but we go through a lot of it.

I froze the sauce in one cup portions so I can serve one or a whole crowd with it–depending on whatever I need to make.

Now if I only had the looks and kitchen to match Giada De Laurentiis…

Homemade Marinara Sauce

About 7 cups

Ingredients

  • 1/2 c. olive oil
  • 1 medium onion, chopped
  • 2 medium carrots, chopped
  • 2 celery stalks, chopped
  • 2 garlic cloves + 1/2 tsp. salt, crushed into a paste (see below)
  • 1 tsp each: dried rosemary, dried basil, dried parsley
  • 1-32 oz. can crushed tomatoes
  • 1-32 oz. can diced tomatoes, drained
  • 1/4 c. red wine
  • 2 bay leaves
  • 1 tsp. freshly ground pepper

Instructions

  1. In a large stock pot, heat the olive oil over medium heat and saute the onion, carrots, celery, and garlic until soft, 5-6 minutes.
  2. Add in the remaining ingredients and bring to a boil. Reduce to a low bubble and simmer for 30-45 minutes until thick and flavors have combined.
  3. Remove the bay leaves and serve or portion out and freeze.
http://www.pbpickles.com/2012/10/homemade-marinara-sauce/

Crushed Garlic Paste
Whenever I need to add garlic to a recipe where you want it to thoroughly meld into the dish, I like to make a paste with the cloves and salt.  This process turns the garlic into a paste that infuses garlic flavor without having small pieces or chunks of garlic clove.
The great thing about this paste is you can make whatever amount you need.  Just take the peeled cloves and a sprinkle of salt and begin chopping.
When the garlic is mostly chopped, start sliding the sharp end of the knife across the garlic at an angle with firm pressure.
Repeat until you have paste and you’re done!

Filed under: Misc.

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Writer of recipes. Storyteller with a food twist. Sarcasm/humor served on the side.

7 Comments

  1. I’ve never attempted homemade marinara but I really should. Do you have an extra freezer? We have a side-by-side and it gets full way too quickly! Mostly with items from Trader Joe’s :)

    • We do have an extra chest freezer in our basement! Yes, my side by side if FULL as well :) I hear you about Trader Joes…I finally got cookie butter this weekend–have yet to try it. What’s your fav cookie butter application? :)

    • Spoon to mouth is my favorite cookie butter application :) I also like subbing it for peanut butter in my favorite pb cookie recipe!

  2. Pam C says

    I thought this sauce was delicious. Nice and thick too! It’s a little different from my mother-in-laws but the taste is so much better. I don’t usually make my own sauce I buy it. From now on I will be making and freezing this sauce. Thank you…

  3. This is the best sauce I have ever tasted! My mother-in-law was a world class cook. I always told everyone she could take a pair of old leather boots and make them taste delicious but I like this marinara even better than hers!
    Thanks, PJC

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