Marinara Sauce

Here is a simple marinara sauce recipe. You can use it on any dish that requires red sauce. It is very versatile, adding whatever herbs you prefer. If you're using it on fish, you can add anchovies, capers, chopped olives, hot pepper flakes.

Here is all you'll need:

1/2 onion, chopped

2-3 TBS olive oil

1-2 cloves of garlic, sliced

1/4 cup leftover wine

2-3 basil leaves to infuse flavor to the sauce

1 large can of crushed tomatoes or puree

Salt and pepper to taste

Directions:

Place oil in warm pot. Simmer the onions on low heat. Add the garlic and basil leaves. Simmer very slowly till onions and garlic are soft. Add the wine and cook until the smell of wine evaporates.

Add the can of tomatoes. Stir very well. Raise heat to let sauce come to a soft boil. NEVER LET THE SAUCE COOK AT A RAPID BOIL.

Add the salt and pepper. Add torn pieces of fresh basil and stir. (I like to use parsley if it is being used for fish).

Let sauce come to a slow boil and let cook for approximately 45 minutes. If you see that it has thickened, add 1 cup of fresh cold water, stirring to the consistency you prefer. Add water a little at a time.

Soooooo good. Dip a piece of bread...

Marinara Sauce on lasagna

Let's get baking!

Preheat the oven to 350 degrees

1 whole thin skinned orange, remove the stem and cut in quarters. Keep the skin on the oranges.

In a clean large food processor, add the orange quarters, 1 1/4 cups of sugar, three large eggs, 1 tsp of vanilla, 1 tsp of orange extract, 1 tbsp of Triple Sec liqueur, optional, 2/3 cup vegetable oil.

Pulse all ingredients in the processor and then puree until mixture becomes a batter with specs of orange peel.

Add to the processor:

2 1/4 cups all purpose flour

2 tsp baking powder

1/4 tsp salt

Process all dry ingredients until they are entirely incorporated into the batter.

Bake in a greased and floured spring pan, using a parchment paper circle on top of the greased bottom.*

Preheat the oven to 350 degrees. Place in the center rack of the oven. Bake for 30-40 minutes, depending on your oven.

Remove from your oven and let it cool down completely. Dust with powdered sugar or make a drizzle of 1/4 cup powdered sugar and fresh squeezed orange until thick and smooth. Pour onto the cooled fresh orange cake.

Cooking with Love

with Gianna Conte (Jan)