I was going to make a page on this site just for recipes that I accidentally create and don’t want to forget, but that’s not possible, IS IT, WORDPRESS? So instead, there will just be random food-related posts in between my crass ramblings about cats and traffic and books. First up…
Homemade Marinara/ Pasta Sauce/ Pizza Sauce
1 cup tomato sauce
4 ripe tomatoes on-the-vine
1/2 a white onion
1 large, ripe heirloom tomato
1 bunch of fresh basil
8-10 cloves of garlic
Salt & pepper to taste
Wash the veggies and cut off the stems.
Quarter the tomatoes.
Peel the garlic.
Pour 1.5 cups of olive oil plus the tomato sauce into a blender; toss in the veggies & garlic and blend on the lowest setting (mine is “crushed ice”) for about 30 seconds.
Add salt and pepper while gradually blending on the puree setting until you reach the desired consistency and flavor.
If the garlic or salt is too strong, add a teaspoon of sugar and re-blend. This recipe makes about six cups of sauce.
Tip: Because of the fresh garlic, it’s best to use this sauce in something that’s going to be cooked (pizza, lasagna, baked pasta). To cook out the garlic before using the sauce, pour it into a sauce pan and cook over medium heat for ten minutes, stirring consistently so it doesn’t burn or stick. Seal the sauce in mason jars and refrigerate.
I gave a jar of this to a friend, who used it for pizza–even her 3-year-old liked it, which is a major success if you ask me. Toddlers can be picky as shit, you know?