Made From Scratch: Marinara Sauce


Back in my vegetarian days, I used to joke that I was really a "pastatarian" as pasta with marinara sauce was a mainstay in my dinner plans. Prepackaged pasta + jarred pasta sauce = a super simple (and quick!) dinner after a long day at work.


What I didn't realize back in the day was how simple it really is to make marinara sauce from scratch. Sure, you could make up a batch and let it simmer for hours on the stovetop, but when you're crunched for time, all you need is 20 minutes to make a simple marinara sauce that is full of flavor. And, not only does this mouthwatering savory sauce taste delectable, but as it cooks your kitchen will be filled with the most tantalizing aromas. With a delicious recipe that's so incredibly simple, I don't think I'm ever going back to the jarred stuff.

Marinara Sauce (printer-friendly version)
makes 4 to 6 servings

1 tablespoon olive oil
1 small white onion, finely diced
2 to 3 cloves garlic, minced (about 1 heaping tablespoon)
1 (28-ounce) can whole peeled tomatoes (preferably San Marzano), drained and juices reserved
1 bay leaf
sprig of fresh thyme
spring of fresh oregano1/4 teaspoon salt
freshly cracked black pepper, to taste 

1. Heat the olive oil in a large stock pot over medium-high heat. Add the onions and cook until softened and translucent, 5-7 minutes. Stir in the garlic and saute until fragrant, about 30 seconds.
2. Add in the whole peeled tomatoes, lightly crushing them with your hands as you add them to the pot. Stir in the bay leaf, fresh thyme, fresh oregano, and salt. 
3. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes, or until thickened.
4. Remove the bay leaf and any stems from the sauce. Season with salt and pepper to taste. Toss the sauce with pasta and serve. 
5. Any leftover sauce can be refrigerated for up to two weeks. 

(adapted from this recipe from The Kitchn


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What's For Breakfast: Huevos Rancheros


Technically, this is what we had for dinner the other night, although huevos rancheros is typically served as a Tex-Mex breakfast. I came upon this recipe while paging through the August/September 2014 issue of Cook's Country. (I earmarked nearly every page of this issue -- there are so many good recipes to try!) I don't think I've ever actually eaten huevos rancheros before, so I can't speak to this recipe's authenticity. However, I can tell you that it is absolutely delicious. 


I followed the recipe fairly closely, aside from halving most ingredients, as the original recipe makes four servings, and I was just feeding D and myself. I also made it into a one skillet meal; the original recipe calls for roasting the tomato mixture in a separate dish, but I found doing everything in a cast-iron skillet worked quite well. While perhaps this isn't the quickest recipe for a weeknight dinner, it would definitely make for a stunning presentation at a leisurely weekend brunch.


Huevos Rancheros (printer-friendly version)
makes 2-3 servings

2 14.5-ounce cans fire-roasted diced tomatoes
1 tablespoon packed brown sugar
1 tablespoon fresh lime juice
1 red onion, chopped
1 4-ounce can diced green chiles
2 tablespoons extra-virgin olive oil
1 1/2 tablespoons chili powder
2 garlic cloves, minced
1 cup shredded pepper Jack cheese
4-5 large eggs (I find eggs from pasture-raised chickens have the best yolks)
1 avocado, halved, pitted, and diced
3 green onions, sliced thin
1/3 cup fresh cilantro, chopped
4 corn tortillas, warmed

1. Preheat the oven to 475 degrees.
2. Drain the tomatoes through a fine-mesh strainer placed over a bowl. Use the back of a spoon or rubber spatula to press as much of the juice out of the tomatoes as possible. Reserve 3/4 cup of the tomato juice, and discard the rest. Whisk the brown sugar and lime juice into the reserved tomato juice and set aside.
3. In a large bowl, combine the chopped onion, diced green chiles, olive oil, chili powder, and garlic. Stir in the drained tomatoes.
4. Transfer the tomato mixture into a 10-inch cast iron skillet and spread into an even layer. Roast in the oven until charred in spots, 35-40 minutes. Stir halfway through the cooking period.
5. Reduce the oven temperature to 400 degrees.
6. Stir the tomato juice mixture into the roasted tomato mixture. Season to taste with salt and pepper.
7. Sprinkle the shredded cheese over the tomato mixture. Use a spoon to hollow out four or five spaces (depending on how many eggs you wish to cook) in the tomato mixture. Crack an egg into each hole. Season each egg with salt and pepper.
8. Bake in the oven for 14-16 minutes, or until the whites have just begun to set (they will still jiggle a bit). Remove the skillet from the oven, tent with aluminum foil, and let sit for 5 minutes.
9. Garnish with the diced avocado, sliced green onions, and chopped cilantro. Serve with warmed tortillas.

(adapted from a recipe in the August/September 2014 issue of Cook's Country magazine)
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