I was inspired by a few Pinterest links claiming to have to best marinara sauce EVER! I reviewed the recipes and decided I could do just as well or better.
The endeavor also helped with my idea to cut preservatives and gluten out of our diet. We are not a gluten free house, but are making small changes.
Marinara
1 can crushed tomato(32 oz.) (organic)
1 c. tomato paste - from a glass jar, pure tomato
1 can petite diced tomatoes(16 oz.)(organic)
2 c. water
5 Medium tomatoes, diced.
1 medium onion, chopped
5 cloves garlic, minced - you can use more if you like.
3/4 c. fresh basil, chopped
3 T. italian seasoning
2 tsp. garlic salt
2 tsp. garlic powder
Put all of the above in your crockpot. Set on high for 4 hrs. Stir. If it is the desired thickness, cut back to low until dinner time. There should be about 2 quarts of sauce in the end, use what you need and freeze the rest for later!
Basic freeze sizing for us, family of 4.
1 c. marinara - for spreading on homemade pizza or dipping
3 c. marinara - for pasta dinner. Cook up some lean ground meat, add sauce and a little water for meatsauce
5 c. - enough sauce for me to make a lasagna
When I have to defrost this for dinner I may add a few more ingredients off this list to mix it up a bit.
Cup of white wine - for chicken spaghetti
Cup of red wine - for a richer meat sauce
Sneaky vegetable add-ins
pureed roasted red pepper
pureeed cooked carrots
can of pure pumpkin
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