So, B is allergic to onions. And carrots. And celery. B is allergic to soup. It has lead to questions such as: why didn’t we know this before? is this what happens after thirty? aren’t kids the ones who are supposed to deal with food allergies? While I can tell you I haven’t answered any of those questions, I can tell you the answer to the question “is there a store bought marinara without onions?” The answer is no. I’ve checked a lot of them. Think of it as a quest for yourself…if you find one that doesn’t have onions let me know. It also needs to be carrot free, celery free, and soy free. Just FYI.
Armed with that information and looking at a spaghetti-less future I was determined to make some sort of marinara sauce without all of that stuff. Using a very old Better Homes & Garden cookbook (there’s a recipe for squirrel in it too! but that seems like a different topic and post….and discussion. Such as…was squirrel on trend in the fifties? It’s got such a redneck, bad reputation now) and a Southern Living cookbook, I combined two recipes and added in my own ingredients to make my onion-less marinara sauce. And it turned out good! So, I thought I would share.
First off, all my ingredients:
And lots of fresh herbs:
And I doubled the recipe so I could freeze it and makes exactly 9 cups (3 cups per container):
Two 28 oz cans of whole peeled tomatoes (I took out the tomatoes and chopped them to make the sauce a little less chunky….it makes a mess, but it is worth it)
Two 12 oz cans of tomato paste
Two red peppers seeded and diced
Four cloves of garlic minced
One cup of fresh herbs of your choosing (I used a combination of basil, rosemary, and parsley) finely chopped…I used a food processor to get them really finely chopped.
One to Two teaspoons of red pepper flakes
Salt and pepper to taste
One tablespoon of extra virgin olive oil
Three 3+ cup containers (I got the up & up brand from Target and they worked great…and are freezer safe).
Heat a dutch oven (or other heavy bottomed stock pot) over medium low heat. Swirl the extra virgin olive oil in the pan and then add the garlic and red pepper and cook (stirring so the garlic doesn’t burn) for about three minutes. Add in the red pepper flakes and cook for another minute, then add the tomatoes (if you chopped them make sure to reserve the juice and add that too), tomato paste, and your chopped herbs. Let that come up to a simmer then add salt and pepper and taste (I started with a 1/2 tsp of each). Then cover and simmer on very low heat for an hour, stirring every fifteen minutes or so. After an hour check the seasonings and add more salt and pepper as needed. Remove from heat and let cool for about fifteen minutes before ladling into the containers. Let the sauce cool in the containers for another ten minutes or so, before covering and freezing or putting in the fridge.
It should do well in the freezer for at least a month, and in the fridge for about a week. We are going to use it to make these three cheese shells. You can use it on your favorite recipe, may it be spaghetti….or squirrel. Yikes!