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add herbs & seasoning
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ready to simmer
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It's very easy to make your own marinara sauce from scratch, with just a big can of crushed tomatoes ~ fresh herbs, onions, fresh mushrooms, fresh tomatoes, garlic and wine (either red or white ~ I used white because red wine gives me migraine headaches). ** You can even add some frozen, pre-made meatballs to this, if you want a heartier sauce.
MUSHROOM, ONION & HERB MARINARA SAUCE
1 large can crushed tomatoes (about 28 oz.)...................1/2 cup red or white wine
1 TB extra-virgin olive oil....................................................2-3 tsp. Balsamic vinegar
1 tsp. sugar (necessary to counter-balance the acidity of the tomatoes)
1 tsp. Kosher salt (or to taste).........................................3-5 fresh basil leaves, slivered or chopped
1/2 tsp. crushed or cracked red pepper (or to taste)...........1-2 tsp. fresh rosemary, chopped
about 2 tsp. crushed or minced garlic...........................1-2 tsp. fresh oregano (chopped, if large leaves)
2 med/large Roma tomatoes, cut into quarters lengthwise, then chopped
8 oz. fresh mushrooms, thinly sliced................................1/2 white or yellow onion, very thinly sliced
1/2 green bell pepper, thinly sliced or chopped
NOTE: a small fresh zucchini is also good in here ~ cut into quarters lengthwise, then thinly slice
8-16 oz. pasta, cooked per package instructions ~ drain, but don't rinse
***
Put the olive oil into a medium-large Dutch oven and heat to medium-high. Add the sliced onions and let them saute. I sliced the mushrooms while the onions were in the pot; then add the sliced mushrooms to saute. Stir a few times, while you slice/chop the green pepper & tomatoes. Then add the garlic, green pepper and tomatoes and stir. Let this saute for a few minutes. (If you're putting in zucchini, add it with the green pepper.)
Pour in the crushed tomatoes. I didn't actually "measure" the wine, but "eyeballed" it and put it into the empty tomato can. Stir it around a little to get any tomatoes that were stuck in there off; and stir it into the sautéed veggies. Then stir in the salt, pepper, sugar, balsamic vinegar and herbs. Lower the temperature to simmer and let it go (covered) for as short as 45 minutes, or as long as a few hours (check it regularly to see that it hasn't reduced too much. If it does, you can add more wine or some water).
NOTE: If you're adding meatballs, thaw them first ~ then gently stir into the sauce about 30 minutes before you're going to eat.
When you're ready to eat, toss the pasta (don't rinse after draining ~ the sauce will stick better to the pasta then) and serve. Serves 2-6 (depends how much pasta you make and how hungry everyone is)
MUSHROOM, ONION & HERB MARINARA SAUCE
1 large can crushed tomatoes (about 28 oz.)...................1/2 cup red or white wine
1 TB extra-virgin olive oil....................................................2-3 tsp. Balsamic vinegar
1 tsp. sugar (necessary to counter-balance the acidity of the tomatoes)
1 tsp. Kosher salt (or to taste).........................................3-5 fresh basil leaves, slivered or chopped
1/2 tsp. crushed or cracked red pepper (or to taste)...........1-2 tsp. fresh rosemary, chopped
about 2 tsp. crushed or minced garlic...........................1-2 tsp. fresh oregano (chopped, if large leaves)
2 med/large Roma tomatoes, cut into quarters lengthwise, then chopped
8 oz. fresh mushrooms, thinly sliced................................1/2 white or yellow onion, very thinly sliced
1/2 green bell pepper, thinly sliced or chopped
NOTE: a small fresh zucchini is also good in here ~ cut into quarters lengthwise, then thinly slice
8-16 oz. pasta, cooked per package instructions ~ drain, but don't rinse
***
Put the olive oil into a medium-large Dutch oven and heat to medium-high. Add the sliced onions and let them saute. I sliced the mushrooms while the onions were in the pot; then add the sliced mushrooms to saute. Stir a few times, while you slice/chop the green pepper & tomatoes. Then add the garlic, green pepper and tomatoes and stir. Let this saute for a few minutes. (If you're putting in zucchini, add it with the green pepper.)
Pour in the crushed tomatoes. I didn't actually "measure" the wine, but "eyeballed" it and put it into the empty tomato can. Stir it around a little to get any tomatoes that were stuck in there off; and stir it into the sautéed veggies. Then stir in the salt, pepper, sugar, balsamic vinegar and herbs. Lower the temperature to simmer and let it go (covered) for as short as 45 minutes, or as long as a few hours (check it regularly to see that it hasn't reduced too much. If it does, you can add more wine or some water).
NOTE: If you're adding meatballs, thaw them first ~ then gently stir into the sauce about 30 minutes before you're going to eat.
When you're ready to eat, toss the pasta (don't rinse after draining ~ the sauce will stick better to the pasta then) and serve. Serves 2-6 (depends how much pasta you make and how hungry everyone is)
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