Friday, March 2, 2012

Marinara (new recipe)

Every once in a while, I'll fiddle around with a recipe when I see something on the food network that makes me question something I've done with a recipe in the past. My spaghetti sauce recipe is an example of that. I love making it and it's delicious, but it has a lot of spices in it. But I couldn't help thinking that there had to be an easier recipe out there. So I played around with ingredients and looked at hoards of recipes online and I think I've finally perfected it. It's the perfect blend of sweet and tangy. Because I'm not adding meat to it, I added beef bouillon which you can leave out if you add meat. Try it and see what you think.

As always, I make enough for an army, so you may wanna have freezer bags handy.

1 #10 can of tomato sauce (this is roughly 6-7lbs of tomato sauce)
1 28oz can whole peeled tomatoes (chopped) (Or you can use diced tomatoes if you want more texture)
1 sweet onion, diced
2 heads garlic, roasted and mashed (full heads, not cloves)
¼ c olive oil
¼ c dried basil
¼ c dried oregano
½ c parsley
1 T seasoned salt (I use Lawry's)
2 tsp black pepper
2 tsp beef bouillon

In the olive oil, cook the diced onions and mashed garlic until a golden color. Add to it the tomatoes, then slowly stir in spices and bouillon. Bring to a low boil, then simmer over low heat 2-3 hours.

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