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!
Christina’s Basic Marinara
what you’ll need….
1-2 large cans of tomatoes, no salt added
1/2 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.
**This sauce freezes well also, if freezing let this cool completely before putting in your freezer. This sauce is fantastic on pasta or pizza!
|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!