This marinara sauce recipe uses only five ingredients, yet it's delicious. The secret is using the best ingredients, and that includes the type of canned tomatoes that you use. A suggestion: try San Marzano tomatoes. These plum tomatoes are from a town of the same name in Naples and are well known for their sweetness.
Because they don't have a lot of seeds, you don't have to crush the tomatoes to remove them. Just throw the tomatoes in whole and crush them with a fork or potato masher as they cook. If you have an Italian specialty store in your area, they will carry San Marzano or another quality, canned tomato.
The great thing about this simple sauce is you can make a big pot of it and freeze smaller portions. Then you can pull out what you need for a quick pasta dinner, or to use it for recipes like eggplant parmesan.
Once you try this marinara sauce recipe, you'll never buy another can or bottle of ready–made marinara sauce again.
Tomatoes are a great source of antioxidants. Canned tomatoes have two to eight times more lycopene (a potent antioxidant) than fresh tomatoes.
The longer you cook this sauce, the sweeter and thicker it will become. During the cooking process, if the sauce gets too thick for your taste, just add more water as needed. If you know ahead of time that you're going to cook the sauce for a long time, add 3/4 cup of water at the beginning instead of 1/2.
Serving Suggestions: This marinara sauce recipe is perfect for just about any recipe that uses a red sauce. It's also perfect on top of any pasta with some grated cheese. Add a fresh salad and some crusty bread, and you have a great meal.
This vegetarian version of Teriyaki Sauce is made with Xylitol, a natural sweetener that has some health benefits. It has a low glycemic index and little effect on blood sugar levels.
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This is so perfect for the Summer months. It’s easy, yummy and you don’t need to turn on the oven. I make it once a week and never tire of it.