I had been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from both my original cookbook which many of you have, and additional accumulated recipes that never got published. This isn’t the latest thing or nouvelle cuisine. These recipes are comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Tuesday, January 12, 2016

Marinara Sauce

1/4 cup olive oil
3/4 cup chopped onion
1/2 cup chopped green pepper
1/3 cup diced celery
1 (28 oz.) can tomatoes                                                                
1 (6 oz.) can tomato puree or tomato paste
2 cloves garlic, crushed
3 Tbsp. minced parsley or parsley flakes
1 tsp. dried basil (or 1 Tbsp. fresh basil)
1 tsp. dried oregano (or 1 Tbsp. fresh oregano)
1 tsp. salt
1 tsp. sugar

Sauté onion, pepper, and celery in olive oil.  Puree tomatoes in blender and add with remaining ingredients.  Cook 30 minutes until thickened. 
 
This is probably the first recipe I got from my sister, Carolyn.  We went to visit her family when they lived at Fort Bragg, North Carolina.  She had made this sauce for manicotti.  It is an easy, light sauce that can be used over pasta, stuffed shells, or for other recipes such as chicken or eggplant parmesan.
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