Marinara Sauce
Was
going to share another story about a treasure of mine but instead this time I’d
like to share a great recipe.
It is
80 degrees in my back yard at present I was just out there watering and picking
more tomatoes. I have made 12 quarts of tomato sauce and they are in my
freezer. You can only eat so many ripe
tomatoes. I have a great easy recipe
from a cook book titled THE WHAT WOULD JESUS EAT COOK BOOK, By Don Colbert,
M.D. it emphasizes whole foods that are low in fat, salt, and sugar and high in
nutrients and satisfying flavor, it is a modern approach to an ancient way to
eating and offers a healthy alternative to today's fast food culture. Some
really great recipes, in fact the Marinara sauce doesn't even have to be cooked
however if you are going to make some to freeze you will want to cook it,
tomatoes contain a lot of water so you will want to simmer it to the
consistency you desire, then freeze.
Take a
look.
MARINARA
SAUCE
This
flavorful sauce does not need to be cooked!
1 (8
ounce) can reduced-salt tomato sauce
2 or 3
fresh tomatoes, chopped
2 or 3
garlic cloves, minced
1 cup
onion, chopped
3
tablespoons extra virgin olive oil
1
teaspoon oregano
2
tablespoons fresh parsley, chopped (I didn't have any so I put in some dried
Basil)
Salt
and fresh ground black pepper to taste
Combine
the tomato sauce, tomatoes, garlic, onions, olive oil, oregano, basil, salt,
and pepper in a bowl: mix well.
Serve
over hot pasta. I love it this way too, try it.
Cooking
pulls the water out of the tomatoes so you have to let it simmer for a couple
hours, until it is the consistency you like.
Delicious
I
might add you can through anything you may want in it, I put cut up squash in
and it was delicious, be wild and imaginative… Enjoy!
