I hear people tell me all the time that they don’t have time to cook. Well, I say, how can you not find the time to cook? It’s so much healthier and cost effective. Look at the marinara I’m making. The large can of Contadina sauce is 105 ounces. Add the paste and other ingredients and for under $10 you’re making at least 5 jars of sauce. You do the math. This sauce is so easy to make. You can add other chopped vegetables like zucchini, eggplant, etc. If you want, you can add meat or a vegetarian meat. It’s totally up to you. For the recipe I am sharing, you can have sauce made in under an hour, for under $10 and you can freeze it so you have it when you want.
- (1) 105 ounce can of Contadina sauce (or 4-28 ounce can of tomato sauce or crushed tomatoes)
- (3) 4.5 ounce cans of tomato paste
- 2 tbsp. olive oil
- 1 cup chopped onions
- 1 cup chopped peppers (use any color you’d like)
- 1 cup chopped mushrooms (use any kind you like. I used white button and baby bellas)
- 1 tbsp. dried parsley (use to taste, if you aren’t sure, start with 1 tsp.)
- 1 tbsp. dried oregano (use to taste, if you aren’t sure, start with 1 tsp.)
- Salt and pepper to taste
Heat your pot on medium high heat.
Once heated, add 2 tbsp. olive oil, let that heat up a few seconds and add your onions.
Season the onions with a little salt and pepper.
Let the onions cook about 3 minutes then add the mushrooms and peppers. Season with a tiny bit of salt and pepper.
Add the garlic and cook for another 30 seconds.
Add the paste and stir until it’s mixed in with the veggies.
Lower the heat to medium.
Add the sauce, keep stirring until the paste has dissolved.
Once the paste is dissolved, put on low and season with the basil, parsley and taste for salt and pepper.
Let it simmer about 45 minutes to an hour. Stirring and tasting every 5 minutes ago and adjust seasoning accordingly.
Remember, you can always add more, but you can’t take away, so be careful with what you’re adding.