Homemade Marinara Sauce – Recipe Redux

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Pizza and pasta are staples in my house. You can safely assume then, that I’ve purchased more than my fair share of jarred marinara sauce. Blown away by the cost of a jar of organic pasta sauce, I decided there was no reason I couldn’t make my own. So after some trial and error, I was finally able to come up with one that I really liked and it’s been a staple in my kitchen ever since.

This month’s Recipe Redux theme invited us to share our recipe for something that we once purchased, but now make from scratch. I am happy to share this marinara recipe, a healthy, low-sodium alternative to the jarred stuff. Don’t worry if you can’t eat it all at once, it freezes amazingly and also makes the perfect gift.

 

Simple ingredients are the key to this marinara.

Simple ingredients are the key to this marinara.

 

Peppers, onions and garlic add layers of flavor!

Peppers, onions and garlic add the right touch of sweetness and complexity.

 

Bay leaf is a perfect, flavorful addition.

Bay leaf is a perfect, flavorful addition.

 

This marinara can be blended right in the pan, but be careful with the hot liquids!

This marinara can be blended right in the pan, but be careful with the hot liquids!

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Homemade Marinara


  • Author: Sara Haas

Description

A simple homemade tomato sauce that’s perfect for pizza or tossed with pasta.


Scale

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 1 red (or yellow) bell pepper, diced
  • 1 green bell pepper, diced
  • 2 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 can (28 ounces) diced tomatoes
  • 1/4 cup water
  • 2 tablespoons red wine vinegar
  • 1 teaspoons Italian seasoning
  • 1 bay leaf
  • 1 tablespoon brown sugar
  • 1/4 teaspoon sea salt

Instructions

  1. Heat the oil a deep-sided sauté pan set over medium-high heat. Once the oil is hot, add the onion and the peppers and cook, stirring frequently until vegetables are slightly tender, about 10-12 minutes. Add the garlic and cook one more minute. Add the tomato paste, stirring constantly, and cook for 3 more minutes. Add the diced tomatoes (entire can with juices), water and vinegar. Stir, scraping the bottom of the pan to lift off any of the brown bits stuck to the pan. Add the Italian seasoning, bay leaf and brown sugar and bring to a boil. Reduce the heat to a simmer, cover and cook for 30 minutes and up to 1 hour.
  2. Remove the bay leaf and add the salt. Using an immersion blender, carefully puree the mixture until smooth. Alternatively, work in batches using a blender or food processor for pureeing, exercising caution with the hot mixture (follow manufacturer’s instructions for pureeing hot or warm ingredients).
  3. Use immediately or allow to cool then refrigerate or freeze.

Notes

  • This recipe makes about 4 1/2 to 5 cups of marinara.

Nutrition

  • Calories: 402
  • Sugar: 35
  • Sodium: 1325
  • Fat: 15
  • Saturated Fat: 2
  • Unsaturated Fat: 12
  • Trans Fat: 0
  • Carbohydrates: 66
  • Protein: 9
  • Cholesterol: 0

 


Mexican Shredded Chicken on The Cutting Board Blog

Mexican-Shredded-Chicken

There is something magical about the slow cooker. The idea that you can simply place ingredients in a vessel, touch a button and hours later you have an entire meal is mind-blowing. I love it! For anyone that’s time-strapped (OK, that’s everyone, right!?), the slow cooker is your savior. With a little forethought, you can create beautiful, almost effortless meals that your family will love.

 

In need of a new slow cooker recipe? Try my version of Mexican Shredded Chicken. It’s a flavorful dish that can feed a crowd…

 

 

Click here to read more from The Cutting Board Blog and to get the recipe.

A Simple Turkey Recipe

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Can you believe that Thanksgiving is less than a week away? Me neither! It’s seems to have shown up unexpectedly like it always seems to do. If you’re anything like me, you always try to do way too much during the holiday season. Cramming every moment of free time with some kind of activity. With all of the things you have to do, why not make the cooking of the Thanksgiving turkey just a little bit easier and a lot less stressful? Sound good to you? Then follow this link to my Whole Roasted Turkey with Lemon and Fresh Herbs found on TheCuttingBoard.org blog.

Cooked to Perfection, En Papillote

Looking for a new way to cook fish?  What if I told you it was easy and almost fool-proof?  You wouldn’t believe me, right?  But, it’s true.  The trick is to cook fish “en papillote” or in little parchment packets. This method cooks the fish using steam (produced by whatever liquid you introduce into the packet) which keeps fish moist and perfectly flaky.  Another bonus to this type of cooking?  You can infuse so much flavor!  This means you can take almost any mild fish, add herbs, wine, vinegar, and other aromatics and turn it into a delicious masterpiece!  Check out the recipe below I created for Food and Nutrition magazine.  And if you want to learn more about parchment, read more about it here!

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Barramundi En Papillote with Almond Gremolata


  • Author: Sara Haas RDN, LDN

Description

Perfectly steamed barramundi fillets topped with lemon juice and freshly chopped herbs and almonds


Scale

Ingredients

  • ¼ cup chopped sliced toasted almonds
  • ¼ cup finely chopped parsley
  • 3 tablespoons lemon zest (about 2 small lemons)
  • 2 garlic cloves, minced
  • 1 cup thinly sliced yellow onion
  • 1 cup thinly sliced red bell pepper
  • 1 cup thinly sliced green bell pepper
  • 6 sprigs, parsley, cleaned
  • 6 barramundi fillets, 5 oz each, skinned and boned
  • Kosher salt to taste
  • Black pepper to taste
  • ¾ cup dry white wine

Instructions

  1. Preheat the oven to 400’F.
  2. Cut parchment paper into sheets, approximately 12×16-inches, then fold each piece in half lengthwise. Trace a half of a heart onto each piece, using the fold as the center of the heart. Cut along the traced edges. (You did it correctly if you open the folded paper and see a full heart)
  3. To make the Gremolata: Combine the almonds, chopped parsley, lemon zest and garlic. Stir until well incorporated.
  4. Toss the onion and peppers together in a bowl. On one half of each parchment heart place approximately a ½ cup of the vegetable mixture and a sprig of parsley. Top with a piece of fish and season with salt and pepper. Sprinkle the fish with the gremolata, evenly distributing among the packets. To seal the packets, begin by folding over the heart. Starting with the pointed end, begin making small folds up the open sides of the parchment. Before fully sealing, fill each packet with 2 tablespoons of white wine. Fold closed.
  5. Place packets on a sheet pan and bake for 10-15 minutes or until fish reaches an internal temperature of 145’F for 15 seconds.
  6. The dish can then be served either within the packets or portioned onto plates. If desired, serve with lemon slices or a splash of lemon juice prior to serving.

Nutrition

  • Serving Size: 6
  • Calories: 352
  • Sugar: 4
  • Sodium: 133
  • Fat: 15
  • Saturated Fat: 2
  • Unsaturated Fat: 11
  • Trans Fat: 0
  • Carbohydrates: 8
  • Protein: 40
  • Cholesterol: 119