Mangia by Karen Rock
In the afterglow of Thanksgiving, I thought it'd be nice to share a recipe with you for the holidays. As a second generation Italian/American, marinara sauce is a staple. You just can't get through the season without it in my family! At the end of summer, we can our plum tomatoes and then use them to make sauce throughout the year.
Between using it plain with pasta, in baked ziti or eggplant parmigiana dishes, it's a must to make a large batch, freeze it in in user-friendly amounts, and then thaw and use when needed during the holiday season. I have such fond memories of watching my Nonna make this sauce and even fonder memories of our three-hour, six course holiday meals (antipasto, pasta & sauce (or another meatless dish, meat dish with a side dish (vegetable), salad, cheese, nuts & fruit, and desert & coffee) Even the youngest children are expected to sit quietly and listen to the adults, even though they speak Italian- and very quickly at that! However, it taught me a lot about self-control and the value of family. To this day, when others rush through a meal, I always wish those years of my childhood back when the dinner table was the gatherings spot, not the TV, where people spoke to each other rather than texted, where healthy eating was a given, not extra work.
I'm thrilled to share my recipe and wish for you to enjoy quality time together this season :)
8 Tbsp extra virgin olive Oil (be very picky and chose the best!)
8 Tbsp unsalted butter
2 C chopped yellow onion
8 large garlic cloves (split)
112 oz crushed tomatoes (four 28 oz cans- canned plum tomatoes from garden is best)
8 Tbsp minced basil (fresh)
2 Tsp sugar (or one carrot, cut up)
4 Tsp salt
1 1/2 Tsp ground pepper
In a heavy sauce pan, heat olive oil over medium heat until haze forms, then add butter. Add onions and turn heat to low; cook, stirring frequently, until translucent but not brown, about five minutes. Add garlic and continue cooking until soft but not brown, about four minutes. Stir in tomatoes, basil, sugar, salt, and pepper. Increase heat to high. Bring sauce to a boil, stirring constantly, then turn heat down to low. Cook, partially covered, stirring frequently, until slightly thickened, about 25 minutes. Remove from heat, cover pan, and let sauce rest for at least one hour. Removed all garlic cloves and carrot pieces before separating into containers.
As my Nonna Giovanna would say, (here with her sister), mangia!
Happy Holidays everyone :) What are some of your favorite dishes you serve every holiday?
Award-winning author, Karen Rock, writes sweet romance for Harlequin Heartwarming. Learn about her upcoming releases, giveaways and news at http://www.karenrock.com or connect with her at http://www.twitter.com/karenrock5 or http://www.facebook.com/karenrockauthor
Look for more exciting recipes from your favorite sweet romance authors at our Holiday Party at the Sweet Romance Reads Café on Thursday, December 10th.
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