I’m ashamed to admit it but up until a week ago, I bought jarred marinara sauce. I figured it was the easy choice after a long day of work. Just dump in the red sauce on top of boiled noodles and done. Except, those jarred sauces were never right – too sweet, too tangy, too chemically. It was like finding the perfect elusive mattress.
It hadn’t occurred to me I could make my own until my moms tomato garden exploded. Armed with a pound of bright red globes, I had to think of a way to use them.