Usually Mr Click and Miss High School make a huge batch of spaghetti sauce in the fall and we freeze it in Ziplock bags. It gets us through the winter but by summer, it's all gone and I'm back to buying jar sauce. Making my own, small batch version seemed like a good plan once I started reading the labels of the jarred stuff.
It was also a lot easier than I thought it would be.
So if you want a quick and healthy marinara, this is for you too!
Ingredients: (6-8 servings)
1-28 ounce jar of crushed tomatoes
1-14 ounce can of diced tomatoes
1/2 onion, chopped (I used red)
2-4 cloves of garlic, minced *see note below
2-4 TBS tomato paste (see my easy frozen sliced storage method for tomato paste here)
Spices: Chopped, fresh (or frozen) basil, oregano, salt & pepper
*My garlic cloves were huge so I only used two.
Saute the chopped onion and minced garlic on medium heat until soft (you can use olive oil or cooking spray or just "sweat" the veggies like I did.
Add remaining ingredients and spices to taste.
Add 1-2 bay leaves.
Bring to a boil and then simmer, covered on low for about 15 minutes (or longer).
I made eggplant parmesan with some of the sauce.
I had enough left over for another small jar of sauce to keep in the fridge (keeps 3-5 days in fridge or can be frozen for longer storage).
Let's keep in touch!