I skipped blogging this weekend and really it was for no apparent reason. The good thing is I got to rest and spend well needed quality time with the G-man and the Sush but the bad thing is I have so many little eats that happened I can’t possibly put it into one post! So what does that mean? I have multiple posts coming! Woot woot!!
The treacherous winter seemed to dissipate this weekend and we had a heatwave, a whopping 34*! Gotta love NY. We went from an winter wonderland to swamp land, a large amount of the snow melted so we’re happy campers over here. I wish I could report that I did some outdoor running but I didn’t. Friday I really pushed myself on the treadmill so Saturday morning my legs were super tight and sore so I decided to take a rest day. My Saturday afternoon consisted of TV surfing and some hardcore yoga. And you know what? There is nothing good on TV on Saturday’s! All I watched was HGTV and Bridezilla’s, haha!
Sunday there was something going on, oh yeah the Superbowl! I have to admit I’m not one for sports so Sunday morning I went to a supermarket I don’t usually get to visit and then we went to the BIL’s for the game. I wish I took some pics but we were running late and forgot the camera. I will tell you one thing, my SIL Janet is a wonderful host! The evening was filled with girl talk and more girl talk, gotta love it.
So today I’ll share just one recipe that I think everyone should know, it’s the basic marinara. It’s no secret I love Italian foods, I basically anything cooked with marinara on it so of course I make my own fresh. I used to be a big advocate of a variety of sauces but it’s so easy to make I just make my own!
|Linguine with my basic marinara, topped with vegan parm & roasted mushrooms|
I made a batch using 1 large can of whole tomatoes because that’s what I had on hand. Since you’re pureeing it, it doesn’t matter if you use whole tomatoes or diced. The balsamic give this sauce a wonderful flavor I just love it! I can seriously eat this sauce with a spoon like it was soup. Ok I took it too far but it’s true.
Questions:Do you make sauces from scratch? I think making your own sauces is great, you control what goes in and you can tailor the sauce to fit your liking. Sauces aren’t limited to marinara also, I make my own stir fry sauce and peanut sauce! Yum!
- 1-2 large cans of tomatoes, no salt added
- ½ a yellow onion diced
- 3 cloves of garlic minced
- 2-3 T. balsamic
- 1 t. agave
- salt and pepper to taste
- In a large pot saute your onions in a little extra virgin olive oil, once softened add your minced garlic and cook on medium low heat. When the garlic onion mixture is fragrant add the remaining ingredients and stir.
- After 20 minutes remove the large chunks of tomato and puree in a blender. Add pureed mixture back to the sauce and let it simmer on low for another few minutes. If you're in a pinch you can just mix well and serve, if you have more time let it simmer longer. Pureeing your tomatoes will thicken the sauce to a nice consistency.