This is our blue-prize winner of a marinara sauce. So, it doesn't start with fresh tomatoes, but it fits into my busy schedule.
Dyer's Favorite Red Sauce
2 T olive oil
1/2 small white onion, diced
1 large clove garlic, minced or pressed
1 28 oz. can whole tomatoes and juice, pureed (or, blended in pot with stick blender like I do-- much easier)
1 T sugar
1 t. salt
1/4 t. dried oregano
1/8 t. black pepper
1/4 t. red pepper flakes (don't leave these out!)
2 T. butter
1 scallion, thinly sliced
1 T. chopped fresh flat-leaf parsley
1 T. freshly grated Parmesan
In med. saucepan, heat oil over med-high. Add onion and saute 4-5 minutes. Add garlic and stir 1 minute more. Add tomatoes, sugar, slat and simmer 15 minutes. Add oregano, pepper, red pepper and simmer 15 minutes more.
Remove from heat and stir in butter scallion, parsley and cheese. Serve immediatley or cool and freeze.
We rarely serve it with additions like meatballs or such because it is so good alone. But you certainly can use it for lasagna, etc.
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2 comments:
last night caleb and i had roma tomatoes that needed to be used so we coupled them with a small can of tomatoes and made the dyer's favorite red sauce. it is so fast, simple and absolutely DELICIOUS!
even with a few cheats (no scallions, used dried parsley and forgot the butter at the end) we were blown away by how a few ingredients could taste so good!!
is i the fresh onion/scallion at the end that makes it so tasty? maybe the red pepper. thank you cheryl, this is our new standby!
Glad you like it. I think, personally, it is the red pepper that makes it so tasty. Oh, and the butter. I know this is weird to like a red sauce so much, but I probably could eat a whole bowl at one sitting.
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