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This illustration first appeared on the site Table Matters.


marinara ingrdients

After looking back over my last several posts, I realized that you all probably think I never eat anything simple and healthy. I’ve mostly been writing about deep-fried, buttery, oh-so-delicious-but-oh-so-bad-for-you sweets, pies, and salty treats. Sure, some vegetables will show up once and awhile but they’re usually covered in cheese. It’s not that I never cook anything healthy, it’s just that it’s a lot more fun to make and write about indulgent dishes. Today, I’m going to switch it up a little and let vegetables take the lead.

I save most of my extravagant cooking adventures for the weekend. During the workweek I don’t get home until 6:30 or 7, so I usually make something quick and easy. Homemade marinara sauce is simple to make and takes only ten minutes to cook. If you want to be ambitious you could also make handmade pasta but I usually just boil whatever dried pasta I have around. The fresh sauce is thick, flavorful, and really satisfying. It really doesn’t compare to the thin, runny sauce from a jar. 

Homemade Marinara Sauce:

  • 2 tablespoons olive oil
  • 5 medium tomatoes diced, or about 2 cups
  • 1/2 small onion diced
  • 3 cloves of garlic diced
  • 1 teaspoon Italian seasoning blend
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  1. Heat the oil over medium in a large sauce pan and cook the onions until fragrant.
  2. Add the tomatoes, cover and simmer for about 5 minutes.
  3. Stir and crush the tomatoes with a wooden spoon.
  4. Add the Italian seasoning and garlic, return the cover and cook for 3-4 more minutes.
  5. Stir in the salt and pepper and remove from heat.

Easy, right? This whole process can be done while you’re boiling the pasta. You really couldn’t ask for a quicker meal. I’ll usually saute zucchini for a side dish and maybe pan sear some chicken if I want some protein. All and all, it’s quick and healthy. Happy cooking!

pasta with sauce
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