So anyway, I decided to make the balls (heehee), when I suddenly realized I didn't have a jar of sauce for my spaghetti. Aargh. Silly me. But, I am nothing if not resourceful. Okay, that's an exaggeration. I'm also sarcastic and goofy and junk like that. But, back to the topic at hand: marinara. I made it myself because I was in a total crunch, and I had zero options. Fine, fine, I could have gone to the store, but I refuse to go for only 1 thing. Blah blah blah. I should really just shush and move on to the recipe. Head's up, this is pretty garlicky, just how I like it.
- 2- 14oz cans of diced or crushed tomatoes
- 5 cloves garlic, minced
- 1 tsp olive oil
- 1/2 tsp garlic powder
- 3/4 tsp onion powder
- 1/4 tsp red pepper flakes
- 1/4 tsp coriander (optional...I just LOVE coriander)
- 1/4 to 1/2 tsp dried oregano (I use very little because I don't like it much)
- dash dried thyme
- 1/2 tsp dried parsley flakes
- 1/2 tsp fresh black pepper
- 1/2 tsp Braggs or soy sauce (optional)
- about 12 basil leaves, shredded
- salt to your tastes
- Drain most of the liquid from the cans of tomatoes, then put the tomatoes in a large sauce pan over a medium heat. Add everything else and cook for about 20 minutes, or until the liquid cooks down by at least half.
- If you aren't in favor of chunkier sauce, use an immersion blender to break it down. That's what I did. Though, I have read that you can put it in a blender (be ultra careful as hot things have a tendency to explode in blenders).
- Taste and adjust seasonings. How ridiculously easy was that?