Homemade Marinara Sauce
Fall is coming in fast and furious and it’s time to get your kitchen prepared for the abundance of fall fruits, hearty vegetables, cooler and busier days.
If you don’t have a Crock Pot, Dutch oven or Slow Cooker of some kind, you might want to consider
investing in one. These handy tools can literally change and simplify your life. You can throw in the ingredients in the morning and come home to dinner ready for all the different shifts that happen with school, sports, and overall running around.
There are even morning recipes you can get started before bed and wake up to your
house smelling yummy and enticing enough to eat breakfast before the busy day
September marks the end of summer and the final push for tomatoes, which means
either you have a garden full or the grocery store has great sales happening.
In either event, take advantage of it and plan for the cold months of impending
winter with a nice Housemade Marinara Sauce.
Buy yourself some Mason jars and get busy! In a few short hours you can be all set.
Bring out your inner Martha Stewart and don’t let not knowing stop you from trying.
It’s hard to mess up sauce. You’ve got this. Here’s a great recipe to get the ball
rolling. Add your own variations as you see fit and can imagine the
taste you’re after.
Housemade Marinara Sauce
3 Tbsp. EVOO
1/2 Sweet Onion, diced small
8 Large Tomatoes, peeled and cut into big
5 Tbsp. Minced Garlic
1 Bay Leaf
1/2 cup Red Wine, Cabernet is a good choice
1 Tbsp. Clover Honey or Agave
2 tsp. Dried Basil
1 tsp. Dried Oregano
1 tsp. Dried Marjoram
1/2 tsp. Kosher Salt
1/2 tsp. Fennel Seeds
1/4 tsp. Dried Red Pepper Chile Flakes2 tsp.
Balsamic Vinegar, or more to taste
Step 1: Heat EVOO in a stockpot over medium
heat. Cook and stir onion in hot oil until
softened, about 5 minutes; add tomatoes,
garlic, and bay leaf. Bring the liquid from the
tomatoes to a boil; reduce to med.-low, and
simmer mixture until tomatoes are softened,
about 30 minutes.
Step 2: Stir red wine, honey, basil, oregano,
marjoram, salt, pepper, fennel seed, and Chile
flakes into the tomato mixture; bring again to a
simmer and cook until herbs have flavored the
sauce, about 30 minutes more. Stir balsamic
vinegar into the sauce.