Quick Freezer Marinara Sauce

imageToday when I chatted with Matt Swaim on the Sonrise Morning Show and the subject was salt. During Bible days, salt was a symbol of hospitality.  The custom of serving appetizers as a token of hospitality included salted fish and olives. This goes back to the well known phrase “salt of the covenant” which refers to the bond between God and his people. Talking about the covenant, To eat salt and food with anyone was to form an unbreakable bond of friendship.

QUICK FREEZER MARINARA SAUCE

The secret is to use a large sauté pan or skillet with lots of surface room on the bottom to make the sauce cook quicker. My friend, cookbook author and chef, Giovanna Trimpe, would not allow any oregano in her pasta sauce. “Oregano is only for pizza”, she says. Check out her recipes in her 2 books: Holy Chow and Holy Chow Gluten Free.

Ingredients

  • 2  cans, 28 to 35 oz each San Marzano tomatoes with basil, or plain
  • 2/3  cup extra-virgin olive oil (yes, I like a good amount of oil; you can use less…)
  • 2 tablespoons (6 cloves or so) garlic
  • Couple pinches or so red pepper flakes or 1 teaspoon black pepper
  • Couple squeezes anchovy paste
  • 1-1/2  teaspoons salt
  • 1 heaping teaspoon dried basil and 1/4 teaspoon dried oregano, more to taste (I usually add more of each) 

Instructions

  1. Remove tomatoes from can and smoosh with potato masher or hands if they are whole tomatoes. Pour 1 cup water into can and swish around. Reserve.
  2. In a large sauté, over medium low heat, heat oil and add garlic, red pepper and anchovy paste. Stir until garlic gets golden, but be careful. Don’t let it get brown or it will be burned.
  3. Add tomatoes and mash with potato masher.
  4. Add reserved water, salt, basil and oregano. Bring to a boil, lower to a simmer and cook about 25 minutes or so. Sauce will thicken up. Adjust seasonings.
  5. This makes enough for 2 pounds pasta.
  6. After cooling, pour into freezer containers. Freeze several months.

 

 

 

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