Marinara Sauce Number Two

I have a lot of cookbooks and one of my favorites is Cooking from an Italian Garden by Paola Scaravelli and Jon Cohen.  There are over 300 vegetarian recipes in this book.  Over the years I’ve made virtually none of the recipes in the book.  Yes, virtually zero.  This cookbook remains a favorite because it is inspirational.  You can prepare simple healthy meals without animal proteins.  The section on sauces alone is worth the price of admission.

The following is my adaptation of a flavorful marinara sauce that I recently prepared for a Stack Project recipe.

  • 1/2 medium sweet onion, diced
  • 1 carrot diced
  • 1 stalk celery diced
  • 2 T extra virgin olive oil
  • 1 15 oz can crushed tomatoes
  • 1 14.5 oz can stewed tomatoes
  • handful fresh basil, chopped (or healthy pinch of dried basil if fresh is not available)
  • handful fresh parsley, chopped ( or dried, if fresh is not available)
  • Salt
  • Sugar
  1. Saute the vegetables until wilted.
  2. Add the canned tomatoes, herbs and simmer uncovered for one hour.
  3. Salt lightly and add just enough sugar to cut the acidity of the tomatoes.
  4. Done.

Tips

Garlic???  By all means if you have to have garlic, use some.  The quality and acidity levels of canned tomatoes vary tremendously.  Use sugar only when necessary.  This sauce freezes well.

Advertisements

Tomato Sauce 2

Tomato Sauce 2

2 cloves fresh garlic, minced
1/2 large sweet onion, diced
1 cup fresh mushrooms, sliced
1 carrot, finely diced
2 stalks celery, finely diced
1 T dried oregano
1 T dried basil
1 28 oz can tomatoes, puree
1 28 oz can tomatoes, crushed
Extra virgin olive oil
Salt and pepper
Brown sugar

  1. Heat olive oil in an 8 quart stock pot.
  2. Saute the carrot, onion, and celery until limp.
  3. Add garlic, mushrooms, basil, and oregano.  Saute for another minute.
  4. Add both cans of tomatoes, simmer for 30-45 minutes.

 

This sauce recipe is a rough adaptation from the cookbook Cooking From an Italian Garden by Paola Scaravelli and Jon Cohen.  The cookbook contains Italian vegetarian recipes (long story here).  I’ve served this sauce on pasta and it’s OK.  But rather than use this sauce as is, I’ve always used it as the base for my version of Sunday Gravy.  My family never really cared for giant chunks of animal protein in their sauce.  So Tomato Sauce 2 became my base for meatballs and sausage.

Tips – salt and pepper to taste.  Use sugar only if the tomatoes are overly acidic.  You’ll be glad you used an 8 quart pot once you toss in the meatballs.  Italian Sausage and Beef Meatballs