Friday, May 22, 2009

Foodie Friday: Homemade Marinara

Well, hello there! I know, I know, it's been awhile since my last Foodie Friday. And my kitchen is probably wondering where the heck I've been in the last month, but luckily I got back in the cooking swing of things this week. And, in true natty fashion, I made a MESS, but it was so much fun!

Things I cooked this week:
  • Chicken with Goat cheese and Sun Dried Tomatoes
  • Shrimp Pesto Pizza
  • Dijon Herb Bread
  • Chicken Parmesan
  • Marinara Sauce
The marinara is my favorite, so I thought I would share it with you for Foodie Friday. It's a recipe from my very first Giada cookbook and remains a favorite. I'm not a fan of jar tomato sauces, so I usually double this recipe and make a giant pot to freeze in single serving ziplocks. Fresh, homemade, marinara at your fingertips!

Giada de Laurentiis' Marinara
  • 2 small onions, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 stalks celery, finely chopped
  • 2 carrots, peeled and finely chopped
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 (32-ounce) cans crushed tomatoes
  • 2 dried bay leaves
  1. In a large casserole pot, heat the oil over a medium-high flame.
  2. Add the onions and garlic and saute until the onions are translucent, about 10 minutes.
  3. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper*. Saute until all the vegetables are soft, about 10 minutes.
  4. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour.
  5. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)
*I usually add red pepper flakes during step three because I like things spicy, but the flavor is great without as well.

I made this to go with Chicken Parm, but almost didn't even end up eating the chicken because I had a big, crusty loaf of bread and kept "tasting" it to season it. Red wine, homemade marinara, and french bread... mmm.....

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