Wednesday, April 28, 2010

Easy Marinara Sauce

I love making things from scratch that a lot of people buy prepackaged, and pasta sauce is definitely one of them. It tastes so much better to add my own ingredients and make it to my specifications than to buy a jar of sauce, and I always have the ingredients in my pantry anyway.

I like to add some embellishments sometimes, including balsamic vinegar or a handful of Parmesan cheese. As it stands, though, this is vegan.

This can be turned into pizza sauce by cooking and reducing further to remove additional water.

You get to see it below in my favorite application, which is as a pizza sauce!



Easy Marinara Sauce

Enough for 1 lb of pasta or four medium pizzas

2 Tbsp olive oil

1 large onion, diced

4 cloves garlic, minced

1 28 ounce can tomatoes (or two 15 ounce cans)

1 Tbsp Italian seasoning

1/2 cup red wine


Heat the olive oil in a large sauce pot over medium and add the onion. Sauté for 10 minutes, or until starting to brown. Add garlic, cook for an additional 30 seconds, then add tomatoes, Italian seasoning, and red wine. Cook for 10 minutes, then blend with a stick blender or move to a regular blender and puree.

To make a pizza sauce, return to the sauce pot and cook for an additional 15-20 minutes or until reduced.

This freezes beautifully in individual portions.

Note: This can also be turned into a vodka sauce by exchanging 1/4 cup vodka for the red wine and adding cream as desired.

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