Favorite friends, visiting from out of town, came for dinner recently. The occasion called for some really OUTSTANDING appetizers. Of course that meant pulling out all the stops... spending the big bucks for the best possible ingredients... going the extra mile to dazzle them with my amazing, appetizer-creating, culinary skills and presentation...

Thankfully, all of my extra efforts were VERY Well Appreciated. Rave reviews all arounds and seconds for everyone! Yum!
Do you like my random numbering in this email title? I thought it would be far more entertaining than starting out with number 1, then someday going to number 2, and blah blah 3, etc., etc., Makes you think we're getting right to the good stuff, eh?
Hmm... I think maybe I need some more of these first-class appetizers just for me...
After such stellar appetizers and a lazy hour visiting, the vote was for a country-Italian dinner... A delicious rustic Marinara sauce over Angel hair pasta nests, Roasted asparagus with balsamic dressing, Fresh spinach salad, and toasted Rosemary & Olive Oil bread. Somehow, homemade dinner cooked and eaten with dear friends, especially these friends, is always just The Best Meal Ever!
So when are you coming for dinner?
Recipe for Homemade Marinara Sauce
Ingredients
Olive oil
½ large yellow or white onion, diced
1 clove garlic, diced
1 can stewed tomatoes
2 cans tomato sauce
Fresh tomatoes, diced
⅛ – ¼ cup Italian seasoning
Fresh parmesan cheese, grated
1. Cook the onion & garlic – Pour a splash of olive oil (1 – 2 Tbs) in a medium sauce pan and warm over medium heat. Add diced onion and diced garlic. Sauté 5-7 minutes, until the vegetables ‘sweat’ or start to turn a little brown around the edges.
2. Add the tomatoes – Add all types of tomatoes (sauce, stewed, and fresh) to the sauce pan. Stir to mix well.
3. Add the seasoning – Immediately begin adding seasoning… start by adding about 1/8 cup and stir, then dip a small piece of bread in the sauce and taste-test. Continue adding a little bit more seasoning, stirring and tasting after each addition, until it tastes just right. Then stop. Adding the seasoning gradually is an important step to ensure you don’t over-season the sauce, which is so easy to do!
4. Cook – Reduce the heat to a high simmer, and place a lid partially over the pot. Be sure to leave at least ½ inch exposed so that excess steam will have way out. Then walk away… and come back to stir occasionally. The sauce thickens as it cooks, so the thicker you want your sauce to be, the longer you should let it cook. Generally 30 minutes is good, 40 minutes is great. Stir every 5-10 minutes, to ensure the bottom of the sauce doesn’t scorch or burn.
5. Serve! – All ready? Generously ladle sauce over a serving of cooked pasta. Top with fresh grated cheese and enjoy!
Serves 3 - 4
I usually estimate ½ - ¾ a can of tomatoes per adult, and adjust everything a little bit from there. A little more onion, a little more garlic, a dash more seasoning, etc. You get the idea. Play with it a little and soon you’ll be able to do this one in your sleep.
Want more options?
Definitely consider adding more vegetables to Step 1! I love sautéing zucchini and yellow squash, maybe some green bell peppers. Step 3, The Tomatoes, can definitely be mixed up a bit too - go for all stewed tomatoes for a really chunky sauce. Or puree them in the blender for a really smooth sauce. Or do any mixture of canned and fresh... I've done all the above, and they're all delicious!
Meatballs or sautéed sausage can also be a tasty addition added to Step 4. And if you have fresh herbs instead of dried seasoning... mmm! Definitely give it a go!
The bottom line with this recipe is that it's just a simple tomato sauce, so don’t be afraid to experiment. Worst case? You'll over-season and need to add more tomato sauce or throw out the pot. (I've done both!) Best case? You might just come up with something truly amazing… and if you do, be sure to let me know!