Marinara on a Monday

I’m pretty sure my version isn’t traditional, but it tastes good so who cares! I always make the sauce in the morning and let it stand to develop the flavours, it’s a struggle to keep Chris away, his oft used phrase is “Give me a baguette”, though he pronounces it ‘bayget’, but never mind, back to the recipe.

These are the ingredients I use:
Olive Oil
Diced Frozen Onions (not because I’m lazy but because they’re fresher than the ones in the shops!)
English Provender Very Lazy Chopped Garlic (same reason as above!)
Sundried Tomato Puree
Tin Chopped Tomatoes
Black Pepper

I have an ancient Le Creuset Saucepan I use for nearly all my cooking, it’s about 30 years old, a bit chipped here and there, but does the job. So I put in a dollop of olive oil, add some onions and cook for a while until soft, then add a couple of heaped teaspoons of garlic. When all that’s cooked through nicely, I throw in the tin of tomatoes, rinsing out with a bit of water so I don’t lose any, then add a good squeeze of puree. This is followed by a damn good sprinkling of Oregano and Basil, and just a little Coriander, add fresh ground black pepper, cook through for a few minutes, cover and leave until dinner time.

In the evening I’ll chop up some Rosemary & Red Onion Vegetarian sausages, give them a quick browning before adding to the sauce. Then some cooked pasta is added and given a good stir. It’s served with grated cheese on top and then nommed, that’s Chris’ favourite part…and he doesn’t really have a baguette…does he?!



One thought on “Marinara on a Monday

  1. This is one of the meals that I always offer to ‘guard’. It’s surprising how long one can ‘guard’ something so tasty. If Shana detects a slight reduction in the amount of food in the saucepan, I usually claim ‘it must have evaporated’. Works every time 🙂


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