Make your own marinara

Marinara Sauce

Just because it’s easy to open a jar of Bertolli marinara sauce doesn’t mean you should. Sauce in a jar tends to have that metallic, stale taste that ruins a bowl of spaghetti. It’s just as easy to make a pot of fresh marinara and freeze it in 2-cup increments. Then you have fresh-tasting marinara that you can add just about anything to like meatballs, olives, tuna, spinach, eggplant, etc.

Even though she has become a giggling pawn of The Food Network and NBC, Giada DeLaurentiis has a decent recipe for marinara that I tend to use. It’s easy to make and freezes well. It makes a thick sauce, so just throw a little in the blender if you prefer a smoother consistency.

Overall, the recipe takes about 20 minutes to prep and then an hour to simmer. Mangia!