Friday, January 17, 2014

Easy Marinara Sauce

With optional "meat marinara" and "eggplant marinara" recipes at the bottom

3 large cans crushed tomatoes
2 large cans tomato sauce
1 large can stewed tomatoes
2 regular cans diced tomatoes (preferred petite diced)
1 small can tomato paste
1/4 cup dark cocoa powder
2 tbsp brown sugar
1/2 cup red wine
Fresh oregano and basil, finely chopped, to 1/4 cup (up to 1/2 cup)
1 pound sweet Italian sausage or 1 large eggplant plus 2tbsp olive oil (optional)

In a very large sauce pot, mix all of your tomato products and tuern the heat on medium. Bring tomatoes to a boil and decrease the heat. Add the cocoa and sugar, stirring well. Cook on low for an hour. Add the wine and continue to cook for an hour. Add the herbs and cook for one final hour.

I prefer to put the sauce in Tupperware and freeze it for later use, but it is also perfect for canning.

Option 1: Meat Marinara
While you are in the second hour of marinara cooking, turn a skillet on medium heat. Chop a pound of sweet Italian sausage into one inch pieces and cook. When finished, add the entire skillet (including the grease) to the sauce and finish cooking as above.

Option 2: Eggplant Marinara
While you are in the first hour of marinara cooking, dice a large eggplant and toss it with 1-2 tablespoons of olive oil. Place it on a cookie sheet and bake at 425 for 20 minutes. Put the eggplant in a food processor and add a cup of the sauce. Pulse on high until well blended, then pour into the marinara and continue as above.


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