Martin's Marinara

Well, I've learned the power of Twitter! On June 11, I posted a tweet about making marinara sauce. Since then, I've had a number of requests on exactly what the recipe is. Since it's a few more than 140 characters, I'll have to revert to old fashion blog technology to get out the recipe (though it will also be on Facebook!).

For those of you interested more recipes, I recommend two nifty sites:

• Countrypolitan Cooking
• Deb's Lunch
  

So, on to the marinar!

Martin's Marinara

Ingredients

• 1 large can of tomatoes (can use fresh if you want)
• 1 large onion
• a few garlic cloves (to taste)
  
• 1 cup chicken stock (or vegetable stock if you prefer)
  
• 1 cup red wine
• 2-3 Tb olive oil
• herbs/spices to taste: oregano, cilantro, basil, bay leaf(ves), paprika, salt, pepper, rubbed sage; I also like to use kosher salt and a freshly ground 4 peppercorn blend for the pepper
  

Process

• drain tomatoes, reserve fluid
• finely dice tomatoes
• in large skillet, saute tomatoes in olive oil til slightly caramelized
  
• add onion and saute til clear
• add minced garlic and saute a bit more
  
• add reserved tomato fluid, chicken stock, wine
• add spices, etc
• simmer for 30 minutes
• puree in blender (or use a mixing stick)
• simmer for 10 more minutes and adjust seasonings (esp. the salt)
  

Serve

• Serve over favorite pasta or ravioli
• Add freshly grated parmigiano reggiano
  
• bon appetite!