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Author Notes: This Marinara Sauce is simple, but great on Pasta, or added to Risotto, or even spiced up with cinnamon, cumin and cilantro for a baked enchilada dish that I used to make for my kids. Boun Appetito! —cafetrix
- Easy Marinara Sauce for Everything 2 -1 lb. cans of Fire Roasted Tomatoes 6 cloves garlic, finely chopped 1 onion, finely chopped 3 TBS balsamic vinegar 1-2 TBS sugar, to taste 3 TBS olive oil 1 TBS each; thyme, oregano and basil salt and pepper to taste Optional: Sun-dried tomatoes, chopped olives, mushrooms, sautéed peppers, or sausages Heat olive oil in large stockpot. Add chopped onion when the oil is hot. Sauté until translucent, then add the chopped. Meanwhile, open the 2 cans of tomatoes and pour one can at a time into the cuisinart. Blend until it has a smooth consistency. Add this to the sautéing onion and garlic mixture and stir until all ingredients are melded. Then add the sugar and balsamic vinegar and herbs. Salt and pepper to taste. Simmer another 20-30 minutes or so. Recipe can be made up to 3 days in advance or kept in freezer for up to one month. This recipe can be used as a base for a soup, add 2 cups to Risotto Milanese, or served with additional ingredients over pasta. Recipe by Tricia O’Brien For more ideas for recipes or pantry items, please check out www.cafetrix.blogspot.com
Move Over, Boozy Pops
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