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My Mama's Marinara

  • Writer: ericachristiewelln
    ericachristiewelln
  • Jan 22
  • 2 min read

Updated: Feb 11

Credit: My mama

Back story: As a kid, pasta was a weekly meal (sometimes multiple times a week) and eaten at every holiday. My mom’s meat sauce is legendary, but I don’t miss it (too much, at least!) when her marinara is waiting for me. My mouth is watering just thinking about this sauce!

Tidbit: Tomatoes are chock full of goodness. They are rich in vitamin C, potassium, fiber and most notably, the antioxidant (disease fighting agent) called lycopene. When tomatoes are cooked, our ability to absorb the lycopene increases significantly, making this dish a double win!




  • Vegan

  • Gluten Free

 

Equipment:

  • 5 qt sauce pan

  • cutting board

  • knife

 

Ingredients:

  • 4-5 cloves minced *smash garlic to loosen the skin and remove

  • 2 tablespoons olive oil

  • 1 tablespoon oregano (fresh or dried)

  • 1 tablespoon basil (fresh or dried)

  • 2 large (28 oz) cans of crushed tomatoes (I use Cento because it’s the best available but my mom uses Tuttorosso)

  • 1 teaspoon of salt (I use kosher salt; the amount of salt will largely depend on the type of salt you use, so feel free to start with a ½ teaspoon and add as you cook)

  • Pasta - I really like jovial gluten free pasta (https://jovialfoods.com/collections/jovial-pasta)

 

Steps:

  1. Warm the pot over medium heat. After a minute, add oil and let that warm up.

  2. Once oil is warm, add garlic, stirring occasionally. You want to get this golden brown and if browning too quickly, lower heat

  3. Once garlic is nicely browned and the house smells like you’re back home in Sicily, add the two cans of tomatoes and stir

  4. Stir in oregano, basil and salt

  5. Bring to a boil and keep stirring. After it comes to a boil, reduce to simmer, cover and let it simmer for an hour or more

  6. The more it cooks, the yummier it gets. Add spices and salt to taste as needed

  7. Once sauce is nearly cooked, boil your pasta in water and salt, drain and pour the sauce over pasta


Notes:

You could used diced or peeled tomatoes, or even a butt ton of fresh tomatoes, for a lumpier/thicker sauce


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