Marinara Sauce: Make it Once, Serve it Often
"I consider marinara sauce to be a kitchen staple, so I make it in larger quantities than I need and then freeze it in freezer bags in one-cup amounts. It is far better (and healthier, no preservatives or chemicals) when made from scratch than when poured out of a jar bought at the grocery store and 1 cup is perfect for two servings of pasta. I do use canned tomatoes but take care to use tomatoes with no additives. (Larger image.) Makes about 4 cups...."
INGREDIENTS
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1 28 oz. can diced tomatoes
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1 md. carrot; peeled and chopped
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1 celery stalk; peeled and chopped
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1 sm. onion; peeled and chopped
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4 garlic cloves; peeled and chopped
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2 tsp. dried Italian herb mix
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2 bay leaves
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3 Tbsp. olive oil
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1/2 cup white wine (or vermouth)
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1 Tbsp. anchovy paste*
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3 Tbsp. tomato paste
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Salt and pepper
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