Friday, March 4, 2011

Laurie's Marinara Sauce

This is the thickest, tomato-y-est, most delicious marinara sauce in the whole world. I don't even know if it's actually marinara sauce. It's just delicious.

Laurie's Marinara Sauce
1 onion, chopped very fine
2 gloves garlic, pressed or chopped
olive oil
1 can tomato paste
2 cans tomato sauce
basil, rosemary, thyme, etc. to taste -- no oregano for Tai
red pepper flakes
a bit of sugar

Method
1. Sautee the onion and garlic with the olive oil in a heavy-bottom sauce pan.
2. When it starts to smell delicious, add the tomato paste, followed by the sauce. Stir to homogenize.
3. Pluck your herbs of choice, wash them and chop them finely. Smell it to make sure it is going to be delicious. When the sauce is hot, throw them in.
4. Add red pepper flakes.
5. Taste it. Add a bit of sugar to counteract the acidity. Add salt if you think it needs some (I never do.)
6. Serve with pasta, baguette, cheese, whatever tickles you fancy. (Shown above with penne and stir-fry broccoli, and below with penne and deconstructed Caesar salad.)


Happy Eating!