In case you haven’t been following along on my Instagram account (shame on you!), I’ve been doing this little thing called, “What Was That?” on my Instagram Stories. It’s a weekly series where I break down a cooking method, recipe, ingredient, etc, from the previous week’s episode of Top Chef. Fun, right? Yeah, tune in, you’ll love it! Essentially, I’m trying to make YOU a Top Chef in YOUR kitchen! Last week’s episode was all about German food. So this week, I dedicated my Stories to the beloved German dumpling, spatzle!
Does your family love pasta? I have 2 big pasta lovers in my household. And I grew up with a brother who could’ve probably housed an entire pound of spaghetti all by himself. Me? Not so much. Sure, I like pasta, but it’s not up there on my favorite foods list. So how do I fulfill my family’s pasta needs? I compromise with pasta salad!
I am trying something new. I know you’re busy, and there are likely times that you don’t even read my blog posts. Don’t worry, I’m not mad, I totally get it. You just want the recipe. I’m excited to start off this series with a simple recipe for Greek Pasta Salad.
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.
A simple homemade tomato sauce that’s perfect for pizza or tossed with pasta.
- 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
- 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.
- 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).
- Use immediately or allow to cool then refrigerate or freeze.
- This recipe makes about 4 1/2 to 5 cups of marinara.
- Calories: 402
- Sugar: 35
- Sodium: 1325
- Fat: 15
- Saturated Fat: 2
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 66
- Protein: 9
- Cholesterol: 0