it's all about the sauce

Tis' the Season for Crockpots, potlucks, dips, and great comfort foods.   It's the beginning of Fall among us.   We all love rich comfort foods.

I love spaghetti!   I just wished my husband did!  Who doesn't like spaghetti?   He will eat it, but not as often as I would.   

Sometimes you want just a rich marinara sauce, without all the meat.   This sauce is delicious to top off your spaghetti, or use it as a dip.  It is also good to use as a pizza base.

Don't worry if you don't have any fresh herbs laying around.  You can substitute with dry herbs.  However, you don't need as much as the dry herbs.    I season mine as I go, so not to over season.  It's easier to add than take away.

Happy Fall Ya'll!




Ingredients

• 2 tablespoons olive oil (or butter)
• 1/3 cup finely-diced white onion
• 3 cloves garlic, pressed or finely-minced 
• 1/4 teaspoon crushed red pepper flakes
• 1 (28-ounce) can San Marzano whole tomatoes (with juices)
• 1 teaspoon dried oregano
• 3/4 teaspoon fine sea salt
• 1 Teaspoon freshly-cracked black pepper
• 3 large sprigs of fresh basil or use 1/2 teaspoon to 1 teaspoon of dried basil (Fresh Market has great dried basil)
• 1/4 cup of Fresh Parmesan Cheese
• 1 Teaspoon of Sugar

Instructions

1. Sauté onion and garlic:  Sauté the onion and garlic in the olive oil (or butter) until softened, adding in the crushed red pepper flakes at the very end to help bring out their flavor.
2. Add remaining ingredients (except for the Parmesan Cheese) Next, add in the remaining ingredients and stir to combine.
3. Simmer.  Simmer the sauce covered for about 20-30 minutes over medium heat.  
4. Season. Discard the basil sprig, and season the marinara with salt & pepper as desired.
5. ​Top with Parmesan cheese and stir to combine.
6. Serve on top of spaghetti, as a dip, or use it for pizza's.

---