Tasty Bites: Mighty Marinara

By Candy, RN (Steele the Day)

When my kids were growing up, “homemade spaghetti sauce” was a jar of purchased spaghetti sauce, a can of mushrooms (yes, the rubber ones), and a pound of browned ground beef. Wow, has my cooking changed! For a dozen years I’ve made marinara sauce from scratch, and it’s not difficult at all. It does take time, but if you cook ahead, you can have some on hand in the freezer for a quick meal.

Tomatoes are the star ingredient. If you have an abundance of fresh ones, they make the sauce even better. It’s a great way to use up the harvest that brings you three dozen tomatoes on the same day. Typically I’ll buy several cans at a time when they’re on sale, or buy a big quantity when I go to the bulk stores. It takes about the same amount of time to make four servings as it does forty, and it freezes well.

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