Basic Marinara Sauce Recipe

Basic Marinara Sauce Recipe

Are you a fan of hearty Italian cooking? Do you love pizza and pasta? Well we’re big fans of Italian cuisine and pizza and pasta are our favorites, specially those with marinara sauce!

Sure we have our favorite Italian restaurants both here and abroad. But nothing beats home cooking! And a bowl of spaghetti is comfort food at its best.

Pastas and pizza have 2 basic ingredients; dough in the form of noodles or crust, and sauce. So making it at home should be easy, specially since you can buy pasta, crust, and sauces dried, frozen, or bottled from any grocery store. But why settle for boxed sauces (or pasta or crust) when making it from scratch is so simple?

Ok maybe making pizza dough is a bit time consuming and so is making pasta, but the sauces, well that’s pretty easy! (If you want to make homemade pasta check out my review of the Philips Pasta Machine). Marinara

One of the easiest and most versatile sauces is Marinara Sauce. You can use it for pasta, think spaghetti marinara; pizza, think Margherita; sandwiches, think meatball subs; and as a dip, think fried mozzarella sticks!

So today I’ll share my Basic Marinara Sauce Recipe. Believe me it’s super easy!
I use canned Fire Roasted diced tomatoes to give it that homemade taste. Sugar cuts the acidity of all those diced tomatoes so don’t leave it out even if you think it’s weird. And lastly I add some spice with crushed red peppers, yes, the the stuff you sprinkle on your pizza; you can add the tablespoon or more if you like spicy or omit it if you don’t.

===================================================================================================

Basic Marinara Sauce Recipe
Print Recipe
Basic Marinara Sauce Recipe
Print Recipe
Ingredients
Servings:
Instructions
  1. Purée diced tomatoes in a blender, you will have to purée in 2 batches
  2. Heat olive oil in large pot
  3. Sautée garlic for about a minute, do not allow them to brown or even burn as it will make sauce bitter
  4. Add Italian seasoning and crushed pepper, mix well
  5. Add puréed tomatoes
  6. Stir in salt, sugar, and bay leaf
  7. Let boil then turn down heat to low
  8. Simmer sauce for about an hour
  9. Serve over pasta or use in pizza and sandwiches, or as a dip
  10. You can brown ground meat then add marinara sauce to make a meat sauce
  11. You can also use it in your favorite pasta dish like Chicken or Eggplant Parmesan and spread it on your lasagnas!
  12. Store in mason jars or sealed plastic containers in the refrigerator for about a week. Or store in freezer safe containers in your freezer for about 3 months.
  13. Whatever you use this Marinara Sauce for, enjoy!
Share this Recipe
Powered byWP Ultimate Recipe
Best-ever veggie sides for Christmas

Best-ever veggie sides for Christmas

Every family has their favourite Christmas veggie side dishes – from citrussy carrots and braised red cabbage, to cauliflower cheese, roast parsnips, and infamous brussels sprouts, we have all the recipes you need for Christmas dinner

Try our best Christmas vegetable side dishes. Here are our top Christmas dinner side dishes, from Brussels sprouts to red cabbage and roast parsnips. Plus winter greens and some indulgent gratin recipes. We also have plenty of Christmas trimmings ideas here, from pigs in blankets to the perfect gravy.

We have made Christmas side dishes easy to make, and here’s our turkey guide to cook the perfect turkey.

If you’re going all out vegetarian this Christmas, try our Christmas vegetarian recipes here.

 

Ingredients:

Our veggie sides use Christmas ingredients such as orange peel, cinnamon and more to add a festive touch

 

(This post has affiliate links)

Best-ever veggie sides for Christmas
Print Recipe
Best-ever veggie sides for Christmas
Print Recipe
Share this Recipe
Powered byWP Ultimate Recipe
Roasted Garlic Polenta “Mash” with Herbs and Mascarpone

Roasted Garlic Polenta “Mash” with Herbs and Mascarpone

Using a medium-coarsely ground cornmeal for this dish leaves some texture in the polenta while getting it as close to the consistency of soft, fluffy mashed potatoes as possible. (If using a more coarsely ground meal, increase both the cooking time and quantity of stock accordingly.)

 

What You Will Need

  • Small Bowl
  • Spoon
  • Medium Roasting Pan
  • Aluminum Foil
  • Medium Saucepan
  • Whisk

Ingredients

  • 1 medium head of garlic (1¾ oz.)
  • 1 Tbsp. extra-virgin olive oil, plus more for drizzling
  • 4 cups chicken or vegetable stock
  • 1 cup cornmeal (ground to a medium coarseness)
  • 1⁄4 cup (2 oz.) mascarpone
  • 4 Tbsp. unsalted butter, softened
  • 1 tsp. fresh sage, finely chopped
  • 1 tsp. fresh thyme, finely chopped
  • 1⁄2 tsp. fresh rosemary, finely chopped
  • Kosher salt
  • Freshly ground black pepper

Instructions

  1. Preheat the oven to 400°F. Drizzle the whole garlic head with olive oil and wrap it tightly in a sheet of foil. Roast for until the cloves are very soft and fragrant, 30–35 minutes. Remove from the oven and let cool at room temperature.
  2. Once the garlic is cool enough to handle, separate each clove from the head. Peel and discard the skins. Transfer the cloves to a small bowl, mash them well with a fork, and set it aside.
  3. In a medium saucepan set over medium-high heat, bring the stock to a boil. Slowly pour the cornmeal into the boiling stock, whisking constantly. Lower the heat to medium-low and cook, whisking continuously until the polenta starts to thicken slightly, 2–3 minutes. Cover the pot and continue cooking, stirring every 5 minutes and scraping the bottom well to ensure that the polenta does not clump, until the polenta is creamy and lightly bubbling, but still falls off the spoon in ribbons, about 30 minutes. Stir in the mashed garlic, salt, pepper, butter and mascarpone. Continue cooking, while stirring, just until the butter and mascarpone are completely melted and the garlic is incorporated, about 5 minutes more. Taste and adjust the seasoning with more kosher salt or pepper as needed.
  4. Immediately before serving, stir in the sage, thyme, and rosemary. Transfer to a large serving bowl and serve hot.

 

(This post has affiliate links)

 

 

Roasted Garlic Polenta “Mash” with Herbs and Mascarpone
Print Recipe
Roasted Garlic Polenta “Mash” with Herbs and Mascarpone
Print Recipe
Share this Recipe
Powered byWP Ultimate Recipe
Slow Cooker Parmesan Ranch Oyster Crackers

Slow Cooker Parmesan Ranch Oyster Crackers

Perfect for snacking or feeding a large crowd. They’re just so addicting, and you won’t be able to stop!

It can get a bit hectic around the holidays as you try to find the perfect gifts for your niece and nephews, the must-have sweater vests for your baby corgis, while hosting the biggest dinner party with friends and family in your closet-sized kitchen.

Slow Cooker Parmesan Ranch Oyster Crackers - Perfect for snacking or feeding a large crowd. They're just so addicting, and you won’t be able to stop!

The combination is absolutely heavenly.

Slow Cooker Parmesan Ranch Oyster Crackers - Perfect for snacking or feeding a large crowd. They're just so addicting, and you won’t be able to stop!

Now you can easily find this ingredient at Walmart – the perfect resource for all of your holiday entertaining, and you can transport these addicting crackers in these Glad Food Storage Containers. Just toss it right in, throw on the lid and you’re set.

See, I told you. Easy! You can even make this ahead of time, although you’ll probably end up eating all of the crackers before you make it to your boss’ holiday party!

INGREDIENTS:

  • 2 (8-ounce) packages oyster crackers
  • 1 (1-ounce) package Ranch Seasoning and Salad Dressing Mix
  • 4 cloves garlic, minced
  • 1/4 teaspoon dried dill
  • 1/4 cup vegetable oil
  • 1/4 cup unsalted butter
  • 1/2 cup freshly grated Parmesan

2 tablespoons chopped fresh parsley leaves

 

DIRECTIONS:

  1. Lightly coat the inside of a 6-qt slow cooker with nonstick spray.
  2. Add oyster crackers, Ranch Seasoning, garlic and dill. Stir in vegetable oil and gently toss to combine.
  3. Cover and cook on low heat for 1 hour, stirring occasionally. Stir in butter until melted, about 1-2 minutes.
  4. Remove crackers from slow cooker and place in a single layer onto a baking sheet. Stir in Parmesan  and let cool completely.
  5. Serve, garnished with parsley, if desired.

 

(This post has affiliate links)

 

 

Slow Cooker Parmesan Ranch Oyster Crackers
Print Recipe
Perfect for snacking or feeding a large crowd. They’re just so addicting, and you won’t be able to stop!
Slow Cooker Parmesan Ranch Oyster Crackers
Print Recipe
Perfect for snacking or feeding a large crowd. They’re just so addicting, and you won’t be able to stop!
Share this Recipe
Powered byWP Ultimate Recipe
SNOWBALL COOKIES

SNOWBALL COOKIES

Mexican Wedding Cookies, Russian Tea Cakes, Greek Kourabies, Melting Moments, Meltaways, or Snowball Cookies; whatever you call them these little balls of sweetness are delicious.

Traditionally made with chopped nuts these sugar coated morsels melt in your mouth. They’re the perfect cookies to serve at tea time, snack time, or anytime.

I’ve always loved these cookies and include them in my holiday baking. But I prefer them without nuts, so when I make them I simply omit them.

Here’s the recipe!

Ingredients

1 cup butter softened
1/2 cup powdered sugar
1 tsp vanilla extract
2 1/4 cup flour
1/2 cup chopped nuts if desired
Powdered sugar for coating

Instructions

  1. Pre-heat oven to 400 degrees Fahrenheit
  2. Fit standing mixer with paddle attachment
  3. Mix butter and sugar together until creamy
  4. Mix in vanilla extract
  5. Add in flour and nuts (if using nuts) and mix until soft dough balls form
  6. Using a 1” cookie scooper or tablespoon form 1” dough balls
  7. Place balls on ungreased baking sheet or one covered with parchment paper or silicone mat
  8. Bake for 9-10 minutes or until balls are set but before they turn brown
  9. Remove from oven and let cool for a couple of minutes
  10. Place about 1 cup of powdered sugar in a small bowl
  11. Roll each cookie in sugar then place on a cooling rack
  12. Cool completely then roll in sugar again
  13. Store cookies in airtight containers

 

 

SNOWBALL COOKIES
Print Recipe
SNOWBALL COOKIES
Print Recipe
Share this Recipe
Powered byWP Ultimate Recipe
SAVVY NANA’S OLD FASHIONED GINGER SNAPS

SAVVY NANA’S OLD FASHIONED GINGER SNAPS

Ginger Snaps are a family favorite. These old fashioned Ginger Snaps are nothing like the boxed cookies you’ll find in many stores during the holidays. Those boxed cookies are crunchy and taste pretty much like store bought gingerbread.

If you’ve never tried homemade old fashioned ginger snaps, then you’ve never truly had ginger snaps. These home made cookies sparkle with a dusting of sugar, they’re lightly crisp on the outside and slightly chewy in the center. And they’re oh so delicious!

My Christmas baking wouldn’t be complete without these yummy Ginger Snaps. I usually make 3 batches; 2 for gifting and 1 for our cookie jar. Let me tell you, the cookie jar empties out pretty quickly!

Here’s the recipe for Savvy Nana’s Old Fashioned Ginger Snaps. Be sure you make a couple of batches because I guarantee they’ll disappear in a blink of and eye!

By the way they’ll fill the house with a wonderful Christmas aroma while they’re in the oven!

Ingredients

1 cup sugar
3/4 cup vegetable shortening
1/2 tsp sea salt
2 tsp baking soda
1 large egg
1/3 cup unsulphered molasses
2 1/3 cup flour
2 tsp ground ginger
1/2 tsp ground cloves
1 tsp ground cinnamon
Sugar topping – mix 1/2 cup sugar and 1 tsp ground cinnamon together to make this topping

Directions

  1. Pre-heat oven to 375 degrees Fahrenheit
  2. Fit standing mixer with a paddle attachment
  3. Place sugar, shortening, salt, and baking soda into the mixing bowl and mix until smooth and creamy
  4. Add egg and mix until well blended
  5. Add molasses and mix until well blended
  6. In a separate bowl mix flour and spices together and add dry mixture to shortening mixture
  7. Blend well
  8. Using a 1” cookie scooper or tablespoon make 1” dough balls.
  9. Drop each ball into sugar topping and roll in the mixture until well coated
  10. Place sugared ball on a parchment or silicone mat covered baking sheet about 1” apart
  11. Bake for 10 minutes
  12. Remove from oven and let cool for 4-5 minutes
  13. Using a spatula carefully transfer cookies to a cooling rack and cool completely
  14. Store in airtight containers
SAVVY NANA’S OLD FASHIONED GINGER SNAPS
Print Recipe
SAVVY NANA’S OLD FASHIONED GINGER SNAPS
Print Recipe
Share this Recipe
Powered byWP Ultimate Recipe