January 7, 2010

marinara sauce

This is an incredibly easy recipe for a sauce that you can use on spaghetti, lasagna, and other dishes calling for tomato sauce. This recipe yields about 3 cups of sauce, so for major operations you might want to double it.

marinara sauce

Over medium-low heat on the stove top, heat a small pot or saucepan, and then add
1 Tablespoon olive oil
2 tsp. minced garlic

Saute the garlic until it turns a light golden brown -- be careful not to burn it. Then add
1 28-oz can crushed tomatoes
1/4 cup okara
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. dried thyme
1/2 tsp. sea salt
black pepper, to taste

Mix ingredients until well incorporated. Cover the pot or pan and bring to a simmer. Stir every once in a while over the next 15 minutes, making sure the sauce doesn't burn on the bottom of the pan.

marinara sauce

Verdict: Even though I could see little flecks of okara, this tastes like straight-up, classic tomato sauce. It really is amazing how many things you can sneak okara into, adding fiber and protein without affecting the flavor.

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