Pantry Marinara Sauce
Recipe by Tori Pintar
Pantry meals are always a great go to meal option, especially if you are spending more time cooking at home. Get creative with this recipe, ingredients and substitutions and just have fun with it. Not only is this recipe delicious, it is also grounding.
Recipe adapted from NYT Cooking and makes 3 cups
Ingredients
1 (28-ounce) can whole peeled tomatoes
1⁄4 cup extra virgin olive oil
8 garlic cloves, slivered
pinch of crushed red pepper flakes
1 tsp kosher salt
¼ tsp dried oregano
Method
Pour tomatoes into a large bowl with juices. Crush by hand. Add one cup of water to the empty tomato can and swirl to get the residual tomato juices.
Heat a large skillet (not a dutch oven or big pot) over medium heat. Once hot, add the garlic. Swirl to coat in oil. Once it is sizzling add tomatoes and their juices, add the cup of tomato water, crushed red pepper flakes, salt and oregano. Stir to combine.
Simmer until sauce thickens and the oil rising to the top is a burnt orange color (about 15 minutes).
Taste halfway through, adding more salt and oregano as needed. For a thicker sauce and deeper flavor, simmer a little longer.
Once done, this sauce is great served simply with your favorite Blue Evolution Seaweed Pasta and a bit of fresh parmesan with roasted vegetables added in, maybe a little bit of Italian sausage, or some sauteed chicken. It also freezes well in an airtight container.
