No More Store-Bought Sauce: A Fresh Marinara How-To Video!

Marinara sauce…I personally use it the most for garlic bread dunking and pasta but people have been known to eat it on many other dishes as well. When it comes down to making pasta or pizza for dinner, most of the people I know end up cracking open a jar of mystery tomato sauce. I’m totally ok with that every now and again but think about it – how many preservatives and natural flavors are in that sauce you’re eating?

With that said, my wonderful co-worker Cynthia has a fabulous organic garden. I’ve always heard it can be difficult successfully growing organic but she’s totally got the magic touch; everything that comes out of that garden looks delicious! She was nice enough to bring me a few gorgeous home grown tomatoes, thus inspiring this blog…and my dinner.

How hard is it to make your own marinara? Not hard at all, honestly. The flavor is totally worth what effort you have to put into it as well so there really is no excuse. You don’t need many tools to complete the job; just a knife, tomato corer, stock pot and a cutting board. Oh, and maybe some bowls to hold ingredients, like my 9 piece Lys set. Other than that, the process is mostly waiting since the sauce must simmer for AT LEAST 2 hours (the longer the better). Like I said though, the flavor of the sauce alone is totally worth the wait. Try it out and let us know what you think. The recipe is below:

Marinara SauceIngredients

  • 8 decent sized home grown tomatoes
  • ½ onion, chopped
  • 2-3 tablespoons olive oil
  • 6-7 cloves of garlic, minced
  • 1 bay leaf
  • 2 teaspoons basil
  • 1 teaspoon oregano
  • 1 teaspoon kosher salt
  • 1 teaspoon agave nectar
  • 1-2 tablespoons balsamic vinegar
  • Patience, child, patience

Directions

COMING SOON!

See How-to Video on Making Homemade Marinara Sauce Below:

Recipe courtesy of fashionablyfoodie.blogspot.com. Mmm, delicious! Mucho TY Rachelle!

You can really taste the freshness of this sauce. It’s got a bright tomato flavor that you just don’t get with the jarred stuff. It was the perfect marinara for the dinner that accompanied it – ground pork meat balls (sautéed in my Mauviel M’Stone pan) over angel hair pasta. Enjoy!

Lyndsay Gower
Lyndsay Gower

A University of Tennessee graduate with a degree in advertising, she coordinates KaTom’s marketing efforts. When she’s not doing that, she can typically be found sharing a meal with friends, cruising Knoxville’s craft beer joints, or floating down one of East Tennessee’s numerous rivers. Her life’s goal is to visit every U.S. national park and she likes giving pets opposite-gender names.

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