Post by Loupy on Mar 2, 2018 23:22:50 GMT -7
Marinara Sauce
From: Kevin Lynch @ www.closetcooking.com/2007/07/marinara-sauce-on-spaghetti.html
Marinara sauce is one of those pantry staples that I always want to have on hand and it turns out that it is super easy to make your own! I always want to have a good marinara sauce on around because it can be used in so many different recipes (see below for some ideas) and this homemade version is simply the best! This marinara sauce starts out with a combination of olive oil and butter and it is seasoned with garlic, red pepper flakes and oregano before adding the tomatoes along with onion wedges and fresh basil. The sauce is simmered for a bit to reduce and thicken before removing the basil and onion and adding salt and pepper to taste. This marinara sauce is great fresh and it keeps in the fridge for a couple of days, in the freezer for months and if you use proper canning you can store jars of it in your pantry so that you have it on hand when you need it!
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 2 cups
Ingredients:
1 tablespoon olive oil
1 tablespoon butter
2 cloves garlic, minced or grated
1 teaspoon dried oregano
1 pinch red pepper flakes
1 (28 ounce) can whole tomatoes, crushed with juices
1 medium onion, peeled and cut in half
2 sprigs basil
salt to taste
Directions:
Heat the oil and butter in a sauce pan over medium heat until the butter has melted, add the garlic, oregano and pepper flakes and cook until fragrant, about 2-3 minutes.
Add the tomatoes, onion and basil, bring to a simmer, reduce the heat to medium-low and cook until reduce by half, stirring occasionally, about 20 minutes.
Remove the onion and basil and season with salt to taste and enjoy or let cool and store in the fridge for up to a week or in the freezer for up to 6 months.
Note: This recipe easily doubles so you can make a lot ahead of time.
Option: Replace the butter with more oil.
Option: Omit the fresh basil and use 2 teaspoons of dried basil for a more pantry friendly version.
Nutritional Facts
(per cup):
Calories 206
Fat 13g
Saturated 4g,
Cholesterol 15mg,
Sodium 460mg,
Carbs 21g
Fiber 8g,
Sugars 12g
Protein 4g
From: Kevin Lynch @ www.closetcooking.com/2007/07/marinara-sauce-on-spaghetti.html
Marinara sauce is one of those pantry staples that I always want to have on hand and it turns out that it is super easy to make your own! I always want to have a good marinara sauce on around because it can be used in so many different recipes (see below for some ideas) and this homemade version is simply the best! This marinara sauce starts out with a combination of olive oil and butter and it is seasoned with garlic, red pepper flakes and oregano before adding the tomatoes along with onion wedges and fresh basil. The sauce is simmered for a bit to reduce and thicken before removing the basil and onion and adding salt and pepper to taste. This marinara sauce is great fresh and it keeps in the fridge for a couple of days, in the freezer for months and if you use proper canning you can store jars of it in your pantry so that you have it on hand when you need it!
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 2 cups
Ingredients:
1 tablespoon olive oil
1 tablespoon butter
2 cloves garlic, minced or grated
1 teaspoon dried oregano
1 pinch red pepper flakes
1 (28 ounce) can whole tomatoes, crushed with juices
1 medium onion, peeled and cut in half
2 sprigs basil
salt to taste
Directions:
Heat the oil and butter in a sauce pan over medium heat until the butter has melted, add the garlic, oregano and pepper flakes and cook until fragrant, about 2-3 minutes.
Add the tomatoes, onion and basil, bring to a simmer, reduce the heat to medium-low and cook until reduce by half, stirring occasionally, about 20 minutes.
Remove the onion and basil and season with salt to taste and enjoy or let cool and store in the fridge for up to a week or in the freezer for up to 6 months.
Note: This recipe easily doubles so you can make a lot ahead of time.
Option: Replace the butter with more oil.
Option: Omit the fresh basil and use 2 teaspoons of dried basil for a more pantry friendly version.
Nutritional Facts
(per cup):
Calories 206
Fat 13g
Saturated 4g,
Cholesterol 15mg,
Sodium 460mg,
Carbs 21g
Fiber 8g,
Sugars 12g
Protein 4g