Pasta is probably one of my favorite foods and I have it at least once a week. I am so thrilled that Market Basket carries brown rice pasta for $1.99/lb. I like to bulk up my portion with veggies and legumes. 2 oz of pasta doesn’t look like a lot when you eat it alone, but combined with healthier additions, it can be a very satisfying meal.
When I wrote about how I approach eating the way I do, I mentioned the importance of having sauces prepared and on hand. My Three Base Sauces are:
- Simple Marinara
- Base Nutritional Yeast Sauce
- Salsa
Having these sauces on hand along with 1 or 2 cooked legumes and 1 cooked grain enables me to throw meals together in less than 30 minutes.
So, since I have posed other base sauce recipes, here is my Simple Marinara recipe. I call for 4 T of Olive Oil in this recipe, but you don’t have to use that much. If you are using less then use 1 T of the balsamic vinegar to caramelize the garlic. The key to this simple sauce is to go lowlowlow and slowslowlsow! Start with a COLD pan and caramelize the garlic over a period of 20 minutes at least.
Simple Marinara
- 4 T evoo
- 10 cloves garlic sliced
- 1/2 t crushed red pepper flakes
- 1 t marjoram
- 1 t rosemary
- 2 t dried basil
- 2 T balsamic vinegar
- 28 oz can crushed tomatoes
- 28 oz can diced tomatoes with their liquid
- Salt/Pepper to taste
- 1 c fresh basil or parsley
Method:
- In a cold pan place the oil and garlic in the pan. Turn heat to low and slowly caramelize the garlic
- When garlic is golden and fragrant, add the spices, turn heat up to medium and add the spices.
- Cook spices for 1 minutes, then deglaze with balsamic
- Add tomatoes, bring to a simmer, cover for 20 minutes
- Taste and adjust seasonings, stir in fresh herbs
- If the sauce is too acidic, add 1 shredded carrot or 2 t sugar
There you have it. Once you make this sauce, you will not go back to jarred! It is so tasty and delicious and freezes beautifully.
Over the next week or so I will post my favorite Nutty Parmesan recipes.
What sauces to you keep on hand?
thanks for the marinara sauce recipe. I like that it is simple and long cooked. I love how long cooking times really deepens the tomatos flavor. I also try to have sauces on hand I make a fresh salsa- I like the crunchy veg! and I have a marinara sauce that I make, but I am going to try yours next week. in the summer I make a tomatillo salsa that I use for enchalladas, and papusas, but here in Montana in the winter, if the stores have them they are too expensive for me. and I like to keep ketchup in the fridge and your soy bean mayo now too!!!
Trude, I LOVE tomatillo sauce.. when you make it again maybe you can do a guest post and share your recipe on the blog?