Kids Cuisine

One of the many things Lizzie and I enjoy about shopping at the local Harry’s Farmers Market (owned by Whole Foods), is the type of conversations we have with fellow shoppers standing in the checkout lane.  Recently, the gentleman standing behind us loaded several cans of whole tomatoes, garlic, onions, and ravioli at the register.  “Someone must be making spaghetti sauce,” I said to Lizzie.  The man smiled and said, “I’m making my Mama’s Marinara Sauce.”  Fortunately, he was willing to share the recipe, which, of course, had no exact measurements, just like my mom cooks.  We prepared the sauce according to his directions, but tweaked it at the end by adding a tad bit more salt and some red pepper flakes.

The following amounts make a double batch so there will be plenty to freeze:
Ingredients

4 large cans whole peeled tomaotes (the fella told us to use San Marzano brand)
1 large carrot, peeled and grated (this replaces sugar, which is sometimes added to sauce)
1 large white onion, minced
1 large sweet onion, minced
Handful of fresh thyme sprigs, rinsed (remove leaves from stems and discard stems)
6-8 cloves of garlic, minced
2-3 tablespoons extra-virgin olive oil
To taste sea salt and pepper
Optional: Red pepper flakes, freshly grated parmegiano-reggiano cheese

Saute onions and garlic in oil until translucent over medium heat.  Add thyme leaves to onion/garlic mixture and cook for 2 minutes.  The man explained that the fun of using whole peeled tomatoes is squishing them in your hands into a bowl (best done in the kitchen sink).  He said you can make the sauce as chunky as you want.  We squished the tomatoes with our hands, but wanted a less chunky consistency so we ran the tomatoes through the blender for a few seconds.  Place squished or blended tomatoes with sauce into a large pot.  Add remaining ingredients, then bring to a boil then lower heat to a simmer.  Cover pot and simmer for 30-45 minutes.  Adjust salt and pepper to taste.

This is a wonderful sauce that tastes amazing when served over spaghetti squash, quinoa, or whole wheat pasta.

Warmly,
Doreen & Lizzie Marie