Marinara Sauce

Easy Marinara Sauce Recipe

Makes about 4 servings

This tastes so fresh whether you use canned or fresh tomatoes. I like to use San Marzano tomatoes if I can find them. This pasta sauce has just the right amount of onions, garlic, and herbs to make it perfect. This is my go-to recipe for everything-spaghetti, pizza, subs, and lasagna. It only takes 30 minutes to prepare, so it's great for last-minute meals or company. I can jars of marinara sauce when I have plenty of tomatoes.

• If you use fresh tomatoes, the skin will need to be removed. To do this, place the whole tomatoes in a pot of boiling water for about 30 seconds to a minute or so until the skin begins to peel back. Then quickly dip in ice water to cool so it can be safely peeled. After peeling, chop, then place in a medium pot and bring to a boil over medium-high heat. Then quickly lower the heat, and cook for 15 minutes while stirring constantly. Proceed with recipe.

About the Ingredients. . .

• Olive Oil-There has been a lot of controversy about the purity of olive oil, so

make sure you're using a quality brand.

• Onion-Use your favorite, mine is a type of sweet onion.

• Garlic-3 cloves are enough; just smash and peel.

• Tomatoes-I use a 28 ounce can. If using fresh tomatoes, I measure out about 3 cups of chopped tomatoes with juice. Use can use more or less, depending on your taste.

• Bay Leaf-Optional, but definitely adds flavor.

• Sea Salt-use what you have.

• Herbs-I like to use fresh basil if possible, along with the thyme and oregano.

This recipe along with our Meatball Recipe makes a great filling for a sub!

If you have any fresh tomatoes available (I like Romas) , cut them into thick slices and roast (about 400°F) until edges are starting to turn brown. Then quarter those slices and add to the sauce. If you love garlic, add a few cloves to the tomatoes while you are roasting them, just watch for burning.