Evenin’ MoFoes! I’m really looking forward to tonight’s spaghetti dinner. To be honest, it’s mainly for the homemade marinara sauce. And I have for you here the recipe for said marinara.
Chunky Marinara Sauce
Two 14-ish oz cans of stewed tomatoes
One small can tomato paste
Minced Garlic- the amount depends on your taste; we REALLY love garlic so we used 8 decent sized cloves
One small or 1/2 large onion, diced
In between 1/8 to 1/4 cup cooking sherry
Mushroom Broth- use as much in accordance to the consistency that you want [we used a cup of broth, but you can use less or more. Remember you’re adding flavor as well as a liquid to thin out the sauce]
For the herbs:
Use twice as much of OREGANO, BASIL and PARSLEY as you would all other herbs.
Oregano, Basil, Parsley [if you have it; we didn’t and it was fine], Thyme, Rosemary, Marjoram, Chili Powder
1 Tbsp Brown Sugar- Literate Zombie says you can also use fruit with a higher sugar content if you want to stay away from brown sugar; just blend with water before adding. Remember to take into account the amount of liquid you’ll be adding as this can impact the end result. For example if you want it chunkier, add the blended fruit first before adding the broth and then see if you even need any more liquid.
Olive Oil for sautéing
Sauté the diced onions and minced garlic in the olive oil until fragrant. Add the rest of the ingredients and stir well. Just like anything else you cook, remember to TASTE your food. When you’re cooking and you taste a dish is a bit off, that’s the time to FIX it. If you think it could use a smoky element, add some liquid smoke. Need a tang? A drop or two of vinegar could be the answer. Experiment. Be bold!
If you’re taking the fruit route, sauté up the garlic and onions like above. Add the canned ingredients and the blended fruit then. Stir well and check to see if you want the consistency thicker or thinner at this point. Taste it to see if you need another element to balance out the taste as well. If everything looks good, add the herbs and let it mingle and get all saucy on the stove. If you’re not happy with it, tweak until it tastes good!
USE ONLY SMALL AMOUNTS OF FRUIT AT FIRST. IT’S EASY TO ADD INGREDIENTS; TAKING AWAY IS DIFFICULT!
I’m not really sure the amount this yielded so I’ll ask the Literate Zombie when he gets home. It looks like we’re going to get two meals out of it. It was already used once this week in his “Who Needs Cheese? Pizza Casserole” and then again, we’ll use it tonight on the spaghetti. And speaking of, come back to read about our dinner after we eat it!
The Literate Zombie really outdid himself tonight. My taste buds and stomach had a huddle and came to the conclusion that dinner was spot-on. He took garlic bread to places where bread usually doesn’t venture to and the spaghetti? Cooked perfectly and coated in a chunky sauce. This was my kind of dinner!
When we were talking after yesterday’s undercooked meal, I brought up making garlic bread with the spaghetti. He was totally on board for it and came hard with tonight’s dinner. Adding fresh minced garlic, diced red onion and finely chopped kale to melted Earth Balance and then spreading it over sliced whole wheat French bread was AMAZING. It toasted perfectly in the oven leaving the slices with crispy edges and soft buttery centers sporting sporadic bursts of garlic throughout.
Satisfying and relatively cheap to make, tonight’s meal is a favorite I hope to revisit soon and often. Tomorrow we’ll be making something with black beans. That’s all of the details I have at my disposal right now. ‘Til then…
Read. Comment. Spread the MoFo.