Before making this sauce, I had always pretty much poured everything from a jar. I’d add in some ingredients to put my own twist on it, but the base was always store bought. Now there’s nothing wrong with that. And I still do that from time to time.
Before I actually tried it, I thought that making marinara sauce from scratch was a long and difficult process. However, it’s pretty simple. Granted, I haven’t taken it as far as peeling my own tomatoes. Instead of using fresh, I use a can of San Marzano tomatoes. {You could really use any kind of can tomatoes that you want, but after watching endless hours of Food Network, I always hear that San Marzanos are the best.} That’s what I started with and that’s what I liked. So I’ve kept making it the same way. [Read more...]
