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Marinara Sauce

This is one of my favorite sauce recipes.  I dabble with other cookbooks, but this is the one I return to, the one I know I can count on.  It adapts well for fresh tomatoes.  It’s from Lean, Luscious and Meatless by Hinman and Snyder.

Saute 5 minutes on medium-low:

  • 1 T olive oil
  • 3 cloves garlic, minced
  • 1 c thinly sliced onions

Add, boil, and simmer 30 min for canned tomatoes, a few hours (until it’s the right thickness) for fresh tomatoes

  • 1 28-oz can plum tomatoes OR 28 oz. fresh roma tomatoes, quartered
  • 6-oz can tomato paste + 1 c water (I often omit this when cooking fresh tomatoes)
  • 2 t oregano
  • 1 t sugar
  • 1/8 t pepper

I run this through a blender or immersion blender and add salt to taste.  Most recipes have you peel and seed fresh tomatoes, but I am far too lazy for that.  If you over-blend fresh tomatoes and the seeds get chopped up, you can get a bitter taste, so don’t go crazy with the blender – jut get it a little smoother.

Variations: Sometimes I add 1/4 c lentils for protein, or 1/2 c or so shredded zucchini to work in more veggies.  This perks up the nutrition of a spaghetti meal.  Lentils take 40 min or so to cook, and you need to blend either of these well.


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