Monday, May 10, 2010

Marinara sauce

Marinara Recipe
Makes ~ 4 cups
Gluten free, soy free, 30 minutes

1/4 cup olive oil (I reduce this to maybe 1 tablespoon - you might try to see what suits your taste)
1/4 cup chopped kalamata olives
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon of crushed red pepper flakes (or to taste)
Fresh black pepper to taste
24 oz can crushed tomatoes (may be 28 oz can- one large can, or two small will work)
1/2 teaspoon salt (I usually omit this, the tomatoes and olives are salty enough for us)
Zest of one lemon

Preheat a 2 qt pot over medium low heat. Add the olives and garlic and sauté for about 2 minutes. Add thyme, oregano, crushed red pepper flakes (if using), black pepper and sauté a minute more. Add tomatoes and salt (if using) and stir. Cover pot, leaving a little gap for steam to escape and cook for 10 minutes. Add lemon zest, stir, and serve!

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