Tuesday, September 30, 2008

Smokey Marinara Sauce

This is a short and sweet post. Doesn't it feel like one of those 'bleh' Tuesdays? Hopefully the week perks up.

I know some folks prefer jarred sauces. Me too, sometimes. It cuts corners, when you have no time for the real deal.

But when you have time, I encourage you to make this sauce. It was VERY easy, and worth it.

This marinara was made to go with Stuffed Shells (which you see above, but the recipe is coming on Friday). I was able to make this sauce, while cooking the pasta, and also assemble the ricotta stuffing, all at the same time. The timing worked out perfect.

I also think you could make the sauce ahead of time, and freeze it for later use. Or, double the recipe to use immediately and freeze the other half. Would make a great english-muffin pizza sauce (yes, I love these), or for use in a lasagne.


Smokey Marinara Sauce
from CookingLight

1 tablespoon olive oil
3 garlic cloves, minced
1/4 cup chopped fresh basil
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh or 2 teaspoons dried oregano
2 teaspoons balsamic vinegar
1/8 teaspoon salt
1/8 teaspoon pepper
1 (28-ounce) can crushed fire-roasted tomatoes, undrained
1 (28-ounce) can crushed tomatoes, undrained

Heat oil in a large saucepan over medium heat.

Add garlic, basil, parsley, and oregano; saute 1 minute, stirring frequently.

Stir in vinegar and remaining ingredients. Reduce heat, and simmer 10 minutes.

Makes 6 cups.

Guten appetit!

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