When I lived in the Middle East I used fresh everything. I bought fresh tomatoes, blanched them, peeled and blended them for my marinara sauce. I didn’t use any mixes or cans. Moving back to the United States, starting off as a newspaper carrier at 2 a.m., a cook for a sorority type house of college girls and cleaning a local building, well I started using some short cuts. So, here is my Marinara sauce recipe revised.
Ingredients
2 Cans crushed tomatoes
1 small can tomato paste
1 large can tomato sauce
1 tsp. dry basil
2 packages spaghetti sauce mix
1 cup water
1 Tbs. sugar
2 Tbs. dry Parmesan
Directions
Open all cans and put into a crock pot, or a pan on the stove. I put all my ingredients (except sugar and Parmesan cheese) into my crock pot and stir. I let it cook and simmer for hours. If it’s in a pan on the stove it will cook less time and needs to be watched so it doesn’t burn.
In the end of cooking (last 30 minutes) I whisk in sugar and Parmesan cheese.
Just had a really nice ” Lynz Real Cooking” moment. Planned on making a sauce today and thought that somewhere I would find one on your website. Done!
LikeLiked by 1 person
so glad JoHanna!! you are so sweet
LikeLiked by 1 person
I’m ging to try this recipe this week, i’ll let you know what I think 🙂
LikeLiked by 1 person
Sounds good!
LikeLiked by 1 person