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Saturday, December 17, 2011

Easy Marinara Sauce

2 sm.cans         Tomatoes (pureed or chunk)
1 small              Onion - finely diced
3-4 lg               Cloves Garlic (minced)
splash               Olive Oil
2 TBLs.            Tomato Paste
splash               Braggs Liquid Aminos
splash               Worcestershire Sauce
1 tsp- 1 TBLs (each)  Dried oregano, parsley, basil, thyme (to taste)
1 tsp.                Fennel seed (smashed) - this is to taste..or optional
1 tsp.                Red pepper flakes (optional)

1. In a sauce pan warm some olive oil on med heat. When oil is hot add your onions and saute` until tender and slightly brown. salt and pepper.
NOTE*** If you would like to add additional veggies/meat to this sauce - add them now
pre-cooked meat works best here. (for example - using leftover meatloaf)
(example - shredded zucchini, bacon, sausage, or diced peppers etc.
If adding mushrooms... do not salt until after they have browned)

2. Add in dried spices, tomato paste & garlic. Bloom (or heat until the garlic is fragrant) WARNING - do not heat too long your garlic will become bitter.

3. Add in the rest of the ingredients...these are approximate because you need to adjust to your taste. Be sure to salt and pepper along the way.

If sauce is too chunky for your family - puree` in a blender
(or smash with a hand potato ricer)
If tomatos have too much acid - add a TBLs of raw honey

SERVE over grilled veggies like zucchini, eggplant and squash, Or grilled chicken. Or for spaghetti, use spaghetti squash.

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