Tonight dinner was fresh baked bread, broccoli, and chicken smothered in home-made marinara with cheese. My family always asks about the sauce. What kind of sauce is this? Did you make it? In other words… is it store bought? I think the reason they have such a hard time nailing down my signature marinara sauce taste is because it is different every time I make it.
Here was tonight’s recipe:
1 jar whole tomatoes
2 cloves elephant garlic
3 small sweet peppers
8 leaves spinach
A couple pinches of my home dried herbs (oregano, savory, thyme and rosemary)
A dash of salt, sugar and olive oil
All whirled through the food processor and then simmered for half an hour.
The tomatoes, garlic, and herbs are really all this sauce needs (all of which are items I had laid up for the winter) but I like to use up fresh ingredients from the fridge in this recipe, or excess produce in the summertime. Marinara can be a true waste not, want not adventure. Here are some of my other favorite marinara add-ins: carrots, peppers, basil, greens like spinach or chard, summer squashes, onions and all garlic varieties, capers, olives and wine (substitute wine for sugar), and of course… meat. You may grate or food-process any of these items to add flavor and nutrients (your kids will have no idea) to your dinner. You may cook your ingredients anywhere from ten minutes (I do min. 10 minutes on home canned tomatoes…. just in case) at a brisk simmer for a fresh tasting distinct sauce to a slow-cook of several hours for a rich and densely melded marinara sauce.
No Recipe? Now, we’re Cooking.