3.24.2014

Monday's sauce

 My new favorite ritual for the beginning of the week is to make a big batch of marinara sauce. There is nothing that gets things off to a good start better than onions and garlic cooking, and the knowledge that you will have something ready for a moment when things seem little rough around the edges.  It shines like a beam of light, when I open the fridge looking for lunch, and puts what could be a labor intensive weeknight lasagna more within reach. Its been the perfect thing for a bad case of the late winter blues.



This cookbook was given to Eric for Christmas and it has brightened our year thus far.  Here is the recipe from page, 324:

2 tablespoons olive oil
1 1/2 cups finely chopped onions
4 garlic cloves minced
1/2 teaspoon salt
1 teaspoon dried oregano
1 or 2 bay leaves
1/4 cup dry red wine
two 28-ounce cans diced tomatoes
1/4 to 1/2 cup chopped fresh basil
ground black pepper

Warm the oil on medium-high heat. Add the onions and garlic and cook for a minute or two, stirring often. Sprinkle in the salt and add the oregano and bay leaves, if using, cover the pan, and reduce the heat to low. Cook until the onions are soft, 7 or 8 minutes. Stir in the wine, if using.
Add the tomatoes to the pan, bring to a simmer, and cook on low heat for 10 to 15 minutes. Cook longer for a thicker sauce. Remove bay leaves. Stir in the basil. Season with black pepper and more salt to taste.

So easy, and yields a fantastic seven cups. I usually used crushed tomatoes, and never skip the bay leaves.

3 comments:

Melissa Martin said...

oooh I want to do this. do you usually get through it? i feel like i'm always throwing out red sauce gone bad.

Juju at Tales of Whimsy.com said...

Sounds a lot like how I make mine. I love a good hearty sauce.

Emily said...

The first week I froze half, and last week we made it through because I centered a meal around it. So, so far so good!