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.






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.

Another version with fresh tomatoes:

4 pounds ripe tomatoes
1 tablespoon extra-virgin olive oil
4 large cloves garlic, minced
1 bunch fresh herbs, such as basil, or a combo of basil, parsley, oregano, and/or thyme
1 tablespoon sugar
½ teaspoon salt
Freshly ground black pepper
½ teaspoon balsamic vinegar
Crushed red pepper flakes, to taste (optional)
Additional fresh chopped herbs, to taste (optional)

Cut tomatoes into chunks. Using your hands, squeeze them into bits over a large, deep bowl or pot, including juices. (Alternatively, you may pulse them a few times in a food processor.) Set aside.

In a large pot set over low heat, sauté minced garlic in olive oil until softened and fragrant. Add tomatoes and juices to pot, place fresh herb bunch on top, raise heat to medium, and bring to a simmer. Reduce heat to low, cover pot, and simmer for 30 minutes, stirring occasionally.

When sauce has thickened and reduced, remove herb stems. Stir in sugar, salt, pepper, and balsamic vinegar. Taste and adjust seasonings. If desired, add crushed red pepper flakes and additional fresh chopped herbs. Use an immersion blender or food mill to slightly puree sauce. (Or you may allow sauce to cool and pulse it in batches in a food processor. Do not over-process...a bit of texture should remain.) Serve warm or allow to slightly cool and store in a container or jar in the refrigerator for up to a week.  Can be canned in hot water bath.  

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