Tuesday, February 16, 2010
My friend Carie shared this marinara sauce with me. She got it from another mother in her mom's group, and tweaked it to meet her family's needs. I took her version and tweaked it to our taste, also. It makes a huge pot, so I browned a pound of ground meat and added a little of the marinara sauce to it for a spaghetti dinner. I stored the rest of it in Mason jars, and will use it in different recipes in the next two weeks. You may need to change it up a bit for your taste, but I think that you'll be very happy with it!
I loved the way I could add in any veggies that I wanted in order to make sure that my family received the ultimate amount of vitamins. I grated celery and carrots into mine, then used the food processor to make a smooth sauce. The kids never knew!
I'm going to give you Carie's version of the recipe, but I'll note the changes that I made for my sauce.
1- 28 oz. can of tomatoes (I used crushed to keep it as smooth as possible.)
1 -15 oz can of stewed tomatoes
1 -10 oz can of V-8 juice
1 – 10 oz can of tomato soup
2 – 10 oz can of chopped mushrooms or fresh mushrooms (I didn't have any of these this time.)
2 – 8 oz cans of tomato sauce
2 – 6 oz cans of tomato paste
3 sweet green peppers (chopped finely) I didn't have these, either.
4 large celery stalks (chopped finely) I actually shredded mine, which wasn't easy to do!
4 medium size onions (chopped finely) I only used one, because I don't love onions.
1 tablespoon salt
1 tablespoon sugar (I actually used three, because I found that the sauce was too strong with only one.)
2 teaspoon garlic powder
2 teaspoon Italian seasoning
½ teaspoon cayenne pepper
½ teaspoon chili powder
10 bay leaves (I put a couple in, but pulled them right out. I don't like the flavor they give.)
I grated a carrot in, as well.
You'll need a large stock pot. Depending on whether you like chunky sauce or smooth (like me!), you may want to use a food processor. I dumped the tomatoes, onion, celery, and carrot into the food processor to get it to the consistency that I like.
After the tomatoes are to your liking, dump everything into the large pot. Cover and cook on low heat for 3-5 hours. The longer it cooks, the better it tastes. I added a little more sugar after I took it off of the heat to achieve a great flavor. Jar it and use it as needed. It's not preserved, so I wouldn't use it after the two-week mark, but that's just me.