3000 miles 'til dinner.

Marinara Sauce — a simple tomato sauce, always delicious. This recipe was given to me by young Italian artist I shared dark room space with at a graphic arts company, one of my early art-but-not-in-the-kitchen jobs. In her family, onions were never included the sauce. 

Prep time:   15 minutes

Cooking time:  3 hours *simmer on low heat - stove top

                                      *adapted to a busy schedule version - crockpot

Quantity:  10 cups

♥PANTRY, FRIDGE, MARKET♥♥

3 - 1# 5oz cans crushed plum tomatoes

1/4 C. olive oil

1 C. inexpensive red wine  (or water)

1 whole medium head garlic, peeled 

2 t. dried basil

2 t. dried oregano leaf

2 t. dried thyme

2 T. granulated sugar

2 t. sea salt

2 t. white or black pepper

option:  1/4 t. cayenne pepper or red pepper flakes

♥Prep - food processor

In processor bowl, pulse garlic cloves until they are finely chopped. 

♥Cook

Stove top version: put all the ingredients in heavy bottom pot and stir. Cover. Bring to a boil over medium heat, turn down to low and simmer for approx. 3 hours.

Crock pot version - cover, turn on high for 45 minutes, then to low for the remaining 2 1/4 hour cooking time. 

Taste and adjust seasoning. Whisk oil into the sauce if it has settled on top.  If this doesn’t work, pulse small batches in your food processor, being sure not to fill the bowl more than 1/3 of the sauce. Be very careful if you do this when the sauce is hot. 

♥ Serving

Serve over prepared pasta of choice  and dust with fresh grated cheese such as Asiago or Parm[giano Reggiano. 

♥♥WAYS TO “just wing it”.♥♥           consider or substitute

*sub: any variety canned tomatoes

*sub: whole canned or chopped tomatoes — drain juice into the pot and pulse tomatoes in the food processor until they are “crushed”

*sub: 1/4 C. or more fresh basil, adding  1/2 hour before removing sauce from heat

*consider: 1/2 hour before removing from heat, consider adding even more garlic for a fabulous garlic taste

 ♥ Helpful Hints♥

*make the entire recipe and freeze the extra sauce in pint or quart containers

*spread on your next homemade pizza, grilled chicken sandwich

*ONE BOWL DINNER -  top pasta with steamed broccoli, spinach or Italian sausage;  spoon on top homemade mac ‘n cheese

(MIL post)

Both pestos are excellent tossed with pasta and rice or, spooned onto a baked potato, a dollop in a bowl of chicken or tomato soup or spread on a grilled cheese sandwich.  Delicious as a fresh topping on steamed, baked, broiled or grilled fish. Serve with:   Potatoes with Turmeric and Fennel.

Prep time: 20 minutes

Oven temp :  326 degrees  (for toasting nuts/pepitas)

Amount: 1 1/2 C

♥PANTRY, FRIDGE, MARKET♥♥

#1 - Basil and Almond Pesto

1 C. coarse chopped almonds (skin on or off)

3 C. coarse chopped basil, lightly packed  (large stems removed)

1/4 C. olive oil

1 large clove garlic

1/2 T. sea salt

#2 - Pepita (pumpkin seeds) and Cilantro Pesto

1 C. shelled pepitas

2 C. coarse chopped cilantro, lightly packed (large stems removed)

1/2 C. olive oil

1 large clove garlic

1 T. lemon juice

1/2 t. sea salt

Prep - both recipes - food processor

Almonds: if whole, coarse chop in food processor before measuring

Toasting almonds/pepitas - 325 degree oven: place in oven-proof pan/dish and toast until golden brown and aromatic.

In processor bowl, add all ingredients and pulse 5 or 6 times until the texture is what you desire (coarse or fine). Taste and adjust salt.

Refrigerate/freeze

If not using right away, spoon into a container with tight fitting lid & top off with a thin layer of olive oil. Refrigerate and use within 3 days or freeze for 1 month.

♥♥WAYS TO “just wing it”.♥♥ consider substituting/either recipe

*consider tasty nut choices, such as pine nuts, cashews, walnuts, pecans (or combo!)

*pepitas are always a perfect substitution those who have nut allergies

*grated Asiago or Parmesan cheese - remove pesto from food processor bowl and stir in 1 C. grated cheeses (consider a combo!). Especially good when tossing with pasta.

*spicy touch: 1 fresh pasilla chili   (roasted, peeled, seeded and coarse chopped) or chopped fresh hot chili of your choice

(MIL post)