I am a big fan of spaghetti, or lasagna, or pizza…really anything with Marinara Sauce…..
I also like making a large amount of it at once, and then freezing the rest…..this recipe makes a bit over a gallon of sauce…I usually get 6-8 bags to freeze out of this recipe.
This recipe does take a few hours, but it’s worth it to have a couple of weeks of easy dinner starters in the freezer.
To start with take a medium onion, two carrots and two stalks of celery and dice them all up. Pour a little bit of olive oil on the bottom of the pan, just enough to coat it. Heat the pan and then add the veggies….stir frequently while they cook.
While this is cooking add in a small bowl:
- 1 Tablespoon of salt
- 1 Tablespoon of basil
- 1 Tablespoon of oregano
- 1/2 Tablespoon of thyme
- 2 Teaspoons of red pepper flakes
- 2 Teaspoons of black pepper
- 1 Tablespoon of sugar
When the veggie mixture is cooked, soft and translucent remove from heat and add 2 Tablespoons of minced garlic, and 1/4 cup of wine. Mix well and return to heat till the wine is soaked up by veggies.
- 1 Gallon of tomato product, any mixture of crushed or diced tomatoes. (this is 128 ounces of canned products, it doesn’t have to be exact, but close!)
- A 6 ounce can of tomato paste
- 3 Bay leaves
- 1 Teaspoon of Worcestershire sauce.
- 1.5 cups of water
- Add in the bowl of seasonings
Now cover and put on a low simmer….let cook for about two hours.
When done let cool for a bit, and then add to a blender. Beware, it it’s still steaming don’t fill it up….something bad could happen.
Once the mixture is blended, just put in freezer bags and date 🙂 Make sure it is completely cooled before you put in the freezer! Don’t forget to leave some out for dinner :).
Hope you enjoy it as much as Tommy did!