Home > Dressings and Sauces recipes > Recipe: a tasty marinara, ready for extras

Recipe: a tasty marinara, ready for extras

I’m definitely a fan of homemade marinara. Sometimes it comes out tasty, sometimes not. This time around, I decided to use canned San Marzano tomatoes, specifically the Cento brand, but use whatever you have available to you at the supermarket:

Cento brand San Marzano Italian tomatoes

 

It’s really easy to get these bad boys ready for a sauce… use a blender. Seriously… throw them in a blender, pulse a couple of times, and they’re ready to rock and roll. One can will probably make 4 servings, so use more if you’re planning on feeding more folks than that.

I like the sweetness the San Marzano tomatoes bring to a sauce… they’re not as acidic as regular Roma tomatoes.

This recipe was tried and tested in my kitchen last night, and met with full approval from me and my husband. Throw in some meatballs (ready made or homemade, if you like), for more fun. My sauce also included chopped portobello mushrooms, so it’s a marinara with a little extra.

Ingredients (serves 4):

  • 1/2 onion, finely chopped
  • olive oil (enough to cover the bottom of the pan or pot)
  • 3 cloves of garlic, smushed and chopped (this gets the oils out to play)
  • 1 cup chopped portobello mushrooms
  • 1 28 oz can San Marzano Italian tomatoes (whole and peeled)
  • 1 TB tomato paste
  • assorted spices (salt, pepper, basil to taste)
  • 1 TB sugar (this cuts the acidity in the sauce)

Directions:

  1. Heat up the olive oil in a stockpot or heavy saucepan (medium heat). Throw in onion and cook until translucent.
  2. Add garlic and cook until slightly brown. Add in mushrooms, cover, and let cook for 7 minutes.
  3. Run tomatoes through blender for a couple of pulses, then add into the vegetable mixture.
  4. Add the tomato paste and use a spoon to mix it up fully into the sauce. The paste is a bit thick, but is a welcome addition to the sauce.
  5. Add the sugar and spices, stir it up, then set the heat to low. Cover, and let cook for 1 hour, stirring and taste testing occasionally in case you want to adjust spices. The longer you let cook the more the flavors get to incorporate together, so if you want to go longer than an hour, feel free.
  6. If you’ve cooked up some meatballs, throw them in the sauce and let simmer for 5 more minutes.

Some folks add red pepper flakes for more kick, some folks like their sauce a little more bland (per doctor’s orders). This is just a barebones sauce that you can adjust to your specific tastes. I didn’t have any fresh basil on hand, but feel free to chop some up and add to the sauce. Fresh basil provides a nice little aftertaste that stands out more than the dried variety.

In using pasta, I tend to not have a lot of options in trying to stay lower on the Glycemic Index scale (higher fiber, lower carb). The husband can’t stand whole wheat pasta, and I don’t quite blame him. However, I found a brand at the supermarket called Dreamfields that works on all counts. So this, I used and everyone was happy:

 

Dreamfields brand pasta... a low carb option

 

The meatballs I made were very simple, just ground pork, ground sirloin, an egg and some breadcrumbs. Into the oven for 25 minutes at 350 degrees, and done.

I wish I could have included pictures of the result, but we were just too hungry 🙂

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