Recipe by SunnyDaysNora
"The only marinara you'll ever need! Serve with your favorite pasta."
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sweet onion, diced
1 (8 ounce) package
fresh mushrooms, chopped
red bell pepper, diced
fresh flat-leaf parsley, torn
red pepper flakes
ground black pepper to taste
1 (28 ounce) can
It was a very good base recipe. I omitted the mushrooms and cut the parsley to 1/4 cup added two cups of fresh tomatoes and put all the herbs into the blender with a can of diced tomatoes and pured it. Instead of olive oil I browned some hamburger and added onions and garlic, sauteing them in the grease while the ground beef cooked. Didnt have bell peppers and added salt to taste after all the ingredients were added together. Just waiting now to see if it cooks down (thickens) but the flavor is spot on! Awesome recipe for just a bunch on ingredients from my fridge, pantry and cabinet!
Unusual for me, but pretty much followed this & used with "ziti & eggplant". 'Didn't use mushrooms, red bell pepper, rosemary or sage. 'Think that 2T oregano is supposed to be 2t - so I did 2t. Only added 1T sugar & it was enough. I cooked the eggplant in the sauce then blended it. Nice thick sauce, but not too thick or too tomatoey. Two days later, K, 13, wants it again. Yay! Next time since adding the eggplant to "dilute" the sauce, I'll use puree or crushed & more, up to double, the spices. I'll blend in halves, too. It all fit in the blender, but blending made it orange-y. Maybe blending in halves it won't be so orange. :? :) Time2: less orange, but orange. :) 'Used crushed. Shoulda been sauce. I added water & wine, but it still tasted too tomatoe-y/concentrated with crushed. Next time, sauce with double spices.
* Percent Daily Values are based on a 2,000 calorie diet.
World's Best Marinara
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 20
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