Monday, I have a love/hate relationship with ya. Most Monday’s feel like a refreshing start to the week and I’m ready to get the day going and swing back into routine with the kids but I also wish we could have one more day with Bronson being home spending time with us! That’s life though. Seems like life is all about waking up and doing the same things over and over again. When you’re a stay at home mom, it’s easy to stay in your pajamas all day and not really get dressed up because you’re basically going to be home all day and not see anyone but your kids. I have realized that if I want to feel energetic and productive, then it’s best to change into an outfit first thing in the morning and make up the bed. It’s true. I’ve heard over and over all my life that making the bed in the morning will make you more successful and make you feel like you’ve already accomplished so much in the day and I am finally getting into the habit ha! My goal for the New Year is to be healthy and happy. That’s everyone’s goal right? Well it is mine whether it’s cliche or not! I want to exercise more, eat healthier, drink more water, drink less alcohol 😕😋. I also want to focus more on beauty. Beauty on the inside and beauty on the outside. Mostly on the outside… Haha I’m only kidding! I am trying to take more time at night and in the mornings to do a skin care routine and that’s not like me at ALL. I’m the girl who goes to sleep with her makeup on all the time and never cared about using sunscreen. The new me in 2016 cares about her skin! Anyways, I’m mostly rambling about New Years resolutions and routine but I do have a recipe for you!
Today I made a batch of marinara sauce. I do this every so often and store half of it in the freezer and half in the fridge. I use it mostly in pasta dishes or spaghetti. Sometimes I will make homemade pizza and it’s good to use on that. Also, if you’re baking or grilling a chicken breast it’s good to top with marinara and mozzarella. This is a simple recipe but takes a while to simmer and then blend together. I’ve never made this with fresh tomatoes but it is on my to do list. I just use canned tomatoes and sauce and dried oregano. Like I said, this is a very practical recipe.
- 2 14 oz cans diced tomatoes
- 2 14 oz cans tomato sauce
- 2 tbs tomato paste (optional but does give a nicer flavor)
- 1 medium onion, rough chop
- 2 cloves garlic, rough chop
- 1-2 tsp dried oregano (add fresh basil if you have it)
- Salt to taste
- Olive oil
Heat a sauce pot over medium heat with a tablespoon of olive oil. Saute the onion for a couple of minutes until it starts to soften. I do want to add that you’re going to blend all of the ingredients together at the end so it doesn’t matter how pretty you cut the onion or garlic…
After the onion has softened, add some dried oregano. I add a teaspoon at the beginning with the onion and then maybe another teaspoon when I’m simmering the marinara.
add the 2 tbs of tomato paste (optional) and let it cook for a minute until it starts to cook and brown a bit.
If it starts to burn a little at the bottom, take it off the heat and add a little water to help clean the bottom of the pot. I think this adds extra flavor 😉. If it’s not burning then continue on to add the garlic. Cook for a couple seconds and now you can add the canned tomatoes and sauce.
Mix and bring to a simmer. Set to a low simmer and continue cooking for 30 minutes on low. You do not want to burn the bottom but just keep it at a gentle bubble.
You can add some more oregano if you like, I would add an extra 1/2 tsp or 1 tsp to the pot.
After it has simmered for awhile, turn off the heat and let the sauce cool for a good while. You do not want this stuff really hot when you are blending it.
I use my stick blender because it’s the best!
If you don’t have this awesome device then you can easily transport the sauce to an actual blender, not all at once, do it in batches, and blend it that way. After it’s blended then add a little salt, about a teaspoon.
I store this in a container to keep in my fridge. It usually keeps for a couple weeks if not longer in the fridge. I’ll put the rest in a zip lock bag to store in the freezer for backup!