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Dinner

Marinara Sauce

I cook a lot of Italian food, so marinara sauce is a staple in this house.  I don’t make it from fresh tomatoes, because it needs to be a cost effective staple.  I make this in bulk, put them in 8 oz. mason style jars and freeze.  Just make sure not to take boiling hot sauce and put it straight into the freezer.  That will cause the glass to break.  Allow it to cool down on the counter first.

Add whatever seasonings you prefer.  Most people don’t think of cinnamon and nutmeg in tomato sauce, but it is normal to add these seasonings in Italy, especially if the sauce will be used with red meat.  I urge you to try the sauce with these seasonings, because they will do add another layer to the flavor profile.

Ingredients:

  • 2 cloves of garlic
  • 1/2 large onion diced
  • 2 tbsp. Extra Virgin Olive Oil
  • 2 tsp. dried Basil
  • 1/2 tsp. dried Rosemary
  • 1 tsp. dried Oregano
  • 1/2 tsp. Cinnamon
  • 1/8 tsp. Nutmeg
  • 1/2 tsp. Pepper
  • 1/8 tsp. salt
  • 1/4 cup red wine
  • 1 8 oz. can of tomatoes, drained
  • 1 28 oz. can of tomato sauce
  1. Saute onions over medium heat in the Extra Virgin Olive Oil
  2. Add the garlic just as the onions are becoming transluscent
  3. Add the cinnamon, nutmeg, oregano, basil, rosemary, salt, and pepper
  4. Saute until garlic becomes translucent and the garlic and spices become fragrant
  5. Add red wine and reduce – about 1 minute
  6. Add canned tomatoes to pan
  7. Cook for about 1 minute to let flavors meld
  8. Add tomato sauce
  9. Bring to a boil, reduce to a simmer.  Cover and simmer for 20 minutes to 6 hours, stirring occasionally.  The longer the better, but 20 minutes will still get you a great sauce
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About 20somethingsfoodguide

I grew up in Hawaii, but now live in Denver, CO. I love food, traveling, photography, and everything in between.

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