2/18/2017: Marinara: Take 2

9:00 on a Friday night and I clearly don’t have the good sense God gave a horse because I decided to start a marinara sauce a couple hours ago.

Not quite sure what it was I did wrong the last time, but it came out oddly sweet. There was no sugar of any kind added. Closest thing I can think of is that the onions were a bit sweet and I didn’t use a dry enough wine.

So here’s the source ingredient list again:

  • 2 14.5oz cans of tomatoes (says diced, going with crushed)
  • 1 6oz can of tomato paste
  • 4 tbsp fresh parsley
  • 1 garlic clove (oh, honey…)
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/4 tsp ground black pepper
  • 6 Tbsp Olive Oil
  • 1/3C finely diced onion
  • 1/2C white wine

First of all I doubled it. I have a disease about doubling or tripling recipes. I live alone. There’s no excuse, especially when I’m experimenting (which pretty much means “always”.) So I don’t get it. BUT I always do it.

Also I really REALLY don’t have the patience to “finely dice” onions. They’re too tough to wrangle once they get small.

So that all went in the pan about an hour ago and has been simmering in the most lovely fashion since then. The only problem is that I’m pretty sure it needs several hours to cook, so I guess I’ve committed myself to staying up until some ungodly hour to keep an eye on it all.

The kicker is that I still have a couple jars from the last batch someplace.

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