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Welcome to week 5 of Cooking 101 Basics. This week we are tackling marinara sauce. It’s such an easy spaghetti recipe that you will wonder why you’ve been buying jarred sauce all these years. Plus, if you keep reading, I have a giveaway for you from this week’s sponsor!
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Cooking 101: The Basics is a 16 week class on Wednesdays. I will post a new recipe with tips on getting great results along with pictures. It’s like your own personal online cooking school! Take as long as you need, but once you make the recipe (or a similar version) come back and add your link to the post to share with everyone. No blog…no worries…add your pictures to the Facebook group, we’d all love to see them!
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Grab your aprons and let’s get cooking!
WEEK #5 – MARINARA SAUCE
I love homemade marinara sauce. It really is so simple. I’ve made sauce from whole tomatoes before and it is amazing, but this recipe uses canned tomatoes. Canned tomatoes are delicious and are packed at peak freshness so you really can’t go wrong with them. There is nothing worse in this world that thinking your beautiful tomato is ripe then adding it to a sauce or salsa only to discover it wasn’t.
If you have the time a resources, feel free to make this in a huge batch and then freeze it for easy dinners any night of the week. I usually just make a single or double batch because it really is that easy. It doesn’t take much more time than it takes to boil the water and then cook the pasta.
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 tsps minced garlic (I use Gourmet Gardens Garlic )*
- 28 oz canned crushed tomatoes
- 1 tbsp fresh oregano, chopped (I use Gourmet Gardens Oregano)*
- 1 tbsp fresh basil, chopped (I used Gourmet Gardens Basil)
- 1 whole bay leaf
- ½ tsp sugar
- Salt and pepper, to taste
- Over medium heat, heat oil in a large pot until hot. Add onion and sauté for 3 to 5 minutes until the onions begin to appear translucent. Add the garlic and stir for about 30 seconds, then add the tomatoes; stir to mingle the flavors.
- Add in the herbs and bay leaves. Sprinkle in sugar, salt and pepper. Lower the heat and continue to simmer for 30 minutes, uncovered. Stir occasionally.
- If you are vegan or dairy free, omit Gourmet Gardens and opt for the same amounts of minced fresh garlic and freshly chopped herbs.
Nutrition Information:Yield: 7 Serving Size: 1/2 cup
Amount Per Serving:Calories: 81 Total Fat: 4g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 0mg Sodium: 254mg Carbohydrates: 11g Fiber: 3g Sugar: 6g Protein: 2g
Please welcome the sponsor this week…Gourmet Gardens! They make fresh herbs & spices easy for everyday use. I keep mine in the freezer and use as needed…no need to keep buying fresh herbs that die after a couple days in the fridge. These last a couple months in the fridge or up to six in the freezer!
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