i've never been a fan of tomato sauce. always have eaten my noodles with either butter or alfredo sauce on top. i prefer sauceless pizzas, or alternatives. and i'm good at using a knife (or usually the side of my plate) to wipe off the excess tomato sauce if necessary.
a few weeks ago, i was watching food 911 on the food network and tyler florence was making a batch of marinara. he made it look really simple and versatile so i thought i'd give it a try. it was incredibly easy, took no time at all to make. didn't make a mess of the kitchen, which i really liked. i made it earlier in the day, and reheated it for dinner. we had noodles and i added some meatballs. i actually enjoyed the (maybe) 4th marinara sauce meal i've ever had. it was tasty, and i'm going to try some of the variations again soon.
marinara sauce
tyler florence, food 911
2 tablespoons olive oil
1 medium onion, chopped
2 teaspoons minced garlic
1 (28 ounce) can crushed tomatoes
1 teaspoon oregano, dried
1 teaspoons basil, dried
1 whole bay leaves
1/2 teaspoon sugar
salt and pepper, to taste
Over medium heat, heat oil in a large pot until hot. Add onion and garlic, sauté for 3 to 5 minutes until the onions begin to appear translucent. Add the tomatoes, stir to mingle the flavors. Add in the herbs and bay leaves. Sprinkle in sugar, salt and pepper. Lower the heat and continue to simmer for 30 minutes, uncovered. Stir occasionally.
Add a ladle full of marinara sauce to a bowl of pasta and meatballs. Top with parmesan cheese and basil.
In a piece of halved french bread, add meatballs, sauce, parmesan and mozzarella cheeses. Put under broiler to toast bread and melt cheese.
Chicken Parmigiana: In an oven-proof dish, put a layer of marinara sauce. Add a layer of frozen breaded chicken tenders. Add another layer of sauce, followed by parmesan and mozzarella cheeses. Top with chopped parsley. Put in the oven long enough to cook the chicken fingers appropriately, making sure not to burn the cheeses.
Yield: 4 servings