Holy Marinara Sauce

I like cooking. It's cathartic and tasty. A great combination.

And I like that as with most things in life, the end result depends heavily on the quality of your ingredients.

Tonight, with a few fine fresh ingredients, I impressed my own picky taste buds with a homemade marinara sauce. It was so simple, just the way I like my recipes. Those that make it into my repertoire must be simple enough to be easily memorized, and this one most definitely is.

Try it. You'll impress yourself (and others). I'm writing this as I scarf down my third bowl. My belly is straining the buttons on my pants, but I can't stop eating it.


Marinara Sauce

Put some whole, ripe tomatoes, thickly sliced onions, whole garlic cloves on a baking sheet. Drizzle with olive oil and sprinkle generously with salt and pepper.

Roast for about 30 minutes or until it starts to brown.

Put in a blender, add a handful of fresh basil, then pulse for a minute until smooth.

Pour over spaghetti. Sprinkle with grated mozzarella.

For those who need to know amounts, I used four vine tomatoes, which were a bit bruised and too soft for salad, three cloves of garlic, and just over half a medium-sized onion. Note: the softer the tomatoes are (without being rotten... bruised is ok) makes the sauce sweeter.


I'd love to hear if you tried to make it. Or if you feel like dropping by my apartment, I'd be happy to make it for you too! (If only so I could eat it again.)