Tuesday, June 11, 2013

Three Herb Marinara

This is our scratch dish of the day.
Three Herb Marinara I found in Better Homes and Garden's Canning cookbook but I added my own personal touches which definitely give it a delightful taste. There's had just tomatoes, brown sugar, balsamic vinegar, salt and pepper and the fresh herbs. I prefer my sauces to be more flavorful and with lots of vegetables. So like all good cooks you start with a base and create the masterpiece.

 In large stock pot, add 2 tbsp. of olive oil coating the bottom. Into the oil you add 2 minced garlic cloves, 3 green onion chopped, 1- 8 ounce pkg. mushrooms, 6 small multi color peppers or one large green pepper sautéed until they begin to soften.

 Then you add 12 peeled tomatoes and chopped or diced whatever you want to call it into the vegetable laden pan. Now add 3 tbsp. of brown sugar, 1 tbsp. of balsamic vinegar, 1 tbsp. of kosher salt, 1 tsp. of black pepper, and simmer about 10 minutes until the tomatoes are soft but not mushy. Add 2 cups loosely packed chopped fresh basil, 1/2 cup of chopped fresh oregano and 1/2 cup of chopped fresh flat Italian parsley. Put the cover on your pan and shut the heat off, let set for 5 minutes before serving.

 If you decide to can this recipe, add 1 tbsp. of lemon juice to each jar, seal and then process in water bath canner for 35 minutes. Let jars sit for a week before you use. Or you can put it in freezer for 3 months.

Great with fried calamari, or over pasta.
It is beautiful to look at and tastes delicious. Wow, the picture looks as good as it tastes!

PS. Purryl says hi, but that she is too busy to come in right now. Our Ms. Purryl is sprawled out on the lounge chair on the deck enjoying the evening air.

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