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.
I ate a lot of sandwiches; pizza and galettes then left the last three to sit on the counter to over ripen. The other night, with a sad empty fridge staring back at me, and a box of pasta waiting to be dressed, they found their way to a olive oil seasoned saucepan.
This five minute marinara sauce use’s both fresh and canned tomatoes, garlic, plenty of herbs, tomato paste and don’t hate me – ketchup.
I found the ketchup adds a subtle sweetness you can’t get from simply throwing in sugar. Besides, the brand was Annie’s organic with ingredients I trust. If you really can’t, substitute it with honey.
Anyways, you mash the tomatoes in a saucepan until soupy, strain the juice into a bowl, and then add it back into the same saucepan. That is where my recipe differs. The base of the sauce is made from fresh vine ripened tomatoes. Once you mix in the rest of the ingredients, you are golden. Dinner is served in less than fifteen minutes. Enjoy.
If you decide to take a chance on this Five Minute Marinara Sauce, don’t forget to #YNGBRKANDHNGRY on Instagram so I can see it. High Five!
- 3 super soft tomatoes, cored and chopped
- 1 14.5 oz can petite cut style tomatoes, strained
- 1 tablespoon basil
- 1 tablespoon oregano
- 1 clove of garlic, minced
- 1½ teaspoons tomato paste
- Place the fresh tomatoes in a saucepan over medium heat. With a potato masher, mash the tomatoes until their juices are released. Pour the tomato juice through a fine mess strainer to catch the pulp, seeds and skins into a medium bowl.
- Pour the tomato juice back into the saucepan. Add drained canned tomatoes, spices, garlic, tomato paste and ketchup. Cook the sauce until warm, about 4 minutes. Serve.