Yum. Thank the Lord my sister finally got me this cookbook! I love this marinara sauce. This week I made a HUGE batch to freeze - and I used fresh tomatoes instead of canned (while they're in season). Fabulous!
Marinara Sauce from Giada De Laurentiis' book, "Everyday Italian"
(We made it tonight with butternut squash fettucini and parmesan cheese. Yum!)
1/2 cup extra-virgin olive oil
2 small onions, finely chopped
2 garlic cloves, finely chopped
2 celery stalks, finely chopped
2 carrots, peeled and finely chopped
1/2 teaspoon sea salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
1) In a large pot, heat the oil over medium heat. Add the onions and garlic and saute until the onions are translucent, about 10 minutes.
2) Add the celery, carrots, and 1/2 teaspoon each of salt and pepper. Saute until all the vegetables are soft, about 10 minutes.
3) Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour.
4) Remove and discard the bay leaves. Season the sauce with more salt and pepper to taste. (This sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)
Makes about 2 quarts (8 cups). 1 quart will serve 4 over pasta as a first course. Freeze the rest for later!
Today I am thankful for:
1. A clean kitchen.
2. Day 2 of working out.
3. A good doctor's appointment.
4. A yummy dinner!
5. An outdoor concert.
6. Catching up with friends.
7. My dog hiding under my skirt when the hubby wanted to give her a bath! Ha!
Director of Youth and Outreach at St. Paul's United Methodist Church AND a daughter, a sister, a wife, a friend, an aunt, a god-mother, a volunteer, a woman of faith, and one who chooses to live in joy and gratefulness... Here I write mostly about faith and life - and would love to hear your comments and stories, for I believe that is how we learn and grow together!