I’m going start Tidbit Tuesday Posts. It will be a concise post with random relevant information.
Marinara sauce is the topic for today. Out of convenience, I have always bought jarred marinara sauce. I was even willing to spend a little more to get a better tasting sauce than the “generic” store brand.
Sort-of by chance, Greg stumbled upon a quick and easy marinara sauce that he has perfected. The kids and I were at volleyball games and when he arrived home from work, he started to make dinner. Then he realize there was no sauce in the pantry. With a quick search on the internet he found a recipe. It was delicious and quick. We have not bought jarred sauce since.
10 Minute Marinara
2 (28 oz) can crushed tomatoes
2 tablespoons olive oil
1 med onion, chopped fine
2 med cloves garlic, minced or pressed through garlic press
1-2 tablespoon Italian seasoning
1/3 cup dry red wine
3 tablespoons chopped fresh basil
1 tablespoon extra virgin olive oil
Table salt and ground black pepper
1 – 2 teaspoons sugar, as needed
(In the photo, Greg browned and drained Italian sausage, then the onions, and finally Italian seasoning. After cooking each, he moves it to the side of the pan.)
1. Heat olive oil in large skillet over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened and golden around edges, 6 to 8 minutes. Move to edge of pan.
2. Add garlic and Italian seasoning and cook, stirring constantly, until garlic is fragrant, about 30 seconds. Move to the edge of pan.
3. Add red wine to deglaze pan. Stir constantly while wine is being added.
4. Add tomatoes and increase heat to medium-high. Cook, stirring every minute, until liquid has
evaporated and tomatoes for 10 to 12 minutes.
5. Add basil and extra-virgin olive oil and salt, pepper, and sugar to taste.
This sauce is 100 times better than any sauce you can buy in the store! It is so quick that it will be done before your pasta is finished cooking!