This is for marinara sauce from fresh tomatoes, canned tomatoes, canned tomato sauce, or tomato powder or a combination of any of these.
In order of best qual to lowest quality: fresh tomatoes, can whole tomatoes, can diced tomatoes, can tomato sauce, tomato powder.
*But do not fear… tomato powder is still completely acceptable and will make a delicious marinara. I actually use tomato powder the most for convenience.
1) Medium heat olive oil in sauce pan. I do enough to coat the bottom.
2) Medium heat. Cut onions however you like and add. Fry them around until they’re a little crispy.
3) Low heat. Add fresh spices (if using), then dry spices: Italian seasoning stuff like rosemary, oregano, thyme, crushed red pepper. Fry around until spices smellin good.
4) Medium heat. If using, add whole tomatoes now (fresh or canned). Cut them or put them in whole. I don’t remove skins on fresh tomatoes cuz they’re good for you. If uncut tomatoes, poke holes/smush and then put lid on and leave for 5 minutes. They will liquify themselves.
5) Other tomato stuff next. *If using tomato powder, add powder, mix around, then add water so it clumps less.
*For less garlicky marinara, add minced garlic now.
6) So the longer you let this cook, the better apparently but I usually just make sure it’s saucy enough (add water if not), cover with lid, and let it cook for 10 min.
*Boil pasta noodles separately now while waiting on sauce
7) For very garlicky marinara, add minced garlic now. Lid on, cook another min.
8) Turn off heat. Taste test. Add salt. Add other good stuff: wine, basil pesto, fresh basil, more garlic, olive oil, nooch, yep yep.
9) If sauce not saucy enough atp, add some of the water from your pasta.
10) Om nom Nom awooOooOooOooOOO (pasta so good u morb into a werewolf by the logic of the Inverse Vampire Spontaneous Generation Theory).
*delish w whole foods brand plant-based meatballs btw that stuff is bangin… I need to learn how to make myself
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