Friday, June 21, 2013

Our Favorite Marinara

Growing up eating a lot of spaghetti, then practically living off of it in college, it's sadly been a dish that has rarely made it on to Travis' and I's dinner table since we've been married. That is, UNTIL we discovered this marinara recipe. It's ridiculously easy to make, from ingredients that are usually on hand anyway, and it elevates your hum-ho spaghetti to a pasta that's totally delectable. We've paired it with brown rice (or whole wheat) spaghetti noodles and Chloe's meatball's for both our Easter and Father's Day dinner's this year, which tells you how much we love it. :) We've also added it to stuffed shells,  lasagna (which was a huge hit at our family get together in Idaho), and used it as a pizza sauce, which shows how incredibly versitile it is as well. Bon Appetit!

 
Marinara Sauce
from Chloe's Kitchen
Makes 4 cups

2 Tbsp olive oil
1 onion, finely chopped
1 large carrot, peeled and finely chopped
1 cup finely chopped celery
2 garlic cloves, minced
2 tsp Italian seasoning
1/2 tsp sea salt
1/2 tsp freshly ground black pepper
1 28-oz can crushed tomatoes
1/4 cup soy, almond, or rice milk (we do a soy/almond mix)
1 Tbsp brown sugar or maple syrup

Heat oil in a large saucepan over medium heat. Add onions, carrots, and celery and saute until onions are soft and vegetables are lightly browned. Add garlic, Italian seasoning, salt, and pepper, and let cook a few more minutes. Add crushed tomatoes and bring to a boil. Reduce heat to low and simmer, uncovered, for 15 minutes, or until the sauce thickens.

Remove from heat and stir in nondairy milk and brown sugar, which will soften the acidity of the tomatoes. Adjust seasoning to taste.

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