Momster’s Classic Marinara
Introduction
Growing up in Queens, NY with my mom, we spent a lot of time in the kitchen making traditional dishes. Like everything she did, when she cooked, she put her unique touch on the things she created. This was certainly the case with her marinara sauce. It’s a beautiful thing unto itself and it’s the beginning of so many other recipes to build on. This is not a traditionally Italian approach; It’s traditionally my Jewish Momster’s approach. This and other essential recipes she passed on to me are the foundation of my kitchen repertoire.
Over the years of cooking with my mom, my friends and then my own family, it has evolved into my own recipe. Over twenty years ago, I first started making Twice Stolen Spice™ in my kitchen; trying it in many of my favorite dishes and giving it to family and friends. This marinara was one of the first recipes that got the TSS lift.
In the past, I gathered all of the traditional Italian seasonings, “measured” them out (I measure by eye, not by spoon) and then adjust to get that perfect balance of flavors. My batches of sauce usually turned out wonderfully, but they were never quite the same from batch to batch. My mom also had a time or two that the perfect balance of flavors eluded her. One time, she put too much cayenne and red pepper in there. It was hot, but not in a tasty way. It did not leave that nice tingly sensation in my mouth. We laughed about it while we tried to enjoy it, but it was just too hot… and I love it spicy! This sauce is perfect for making in large batches and freezing, but on that occasion, that sauce went in the trash!
But since I started using the perfect blend of flavor found in every tablespoon of Twice Stolen Spice, my sauce is perfect every time. I just have to add a couple tablespoons of TSS to the pot a few times throughout the process. No longer are the days of worrying about getting the mix of flavor and aromas just right, or worrying if I put too much pepper in there. Just pour it in there until you have enough (you’ll know when) and you are done!
Tools
Large stock pot
Sharp chef’s knife
Cutting board
Large measuring cup (opt.)
Measuring spoon
Ingredients
Makes approx. 4 quarts
4 Tbsp - Olive oil
2 Tbsp - Unsalted Irish butter
1 Large onion - diced
2 Bell peppers - diced
1 Head of fresh garlic - minced
2 cups - mushrooms - diced*
6 Tbsp - Twice Stolen Spice™
6 28 oz cans - crushed & diced tomatoes (any combination you prefer)
1 sm can tomato paste (just in case, to thicken)
* Some people, like my husband , like the taste of mushrooms, but do not like the texture. You can either finely dice them so they “melt” into the sauce, or you can chop them into larger pieces so they can be picked out by your picky eater! I would recommend the second option if your audience does not like the taste or texture.
Directions
Prep Time: 30 minutes | Cook Time: 1 hours or longer (to taste)
Step 1
Heat the pot over medium heat. Add olive oil to hot pot. Add butter to the hot oil and melt. Add onions, stirring occasionally. Step 2
Cook onions for 3-4 minutes, until they become translucent. Add bell peppers and stir. Let ingredients cook for 5 more minutes. Add minced garlic and diced mushrooms. Add 2 tablespoons of Twice Stolen Spice™. Sauté until everything is soft.
Step 3
Add all of the cans of tomatoes and mix well with sautéd vegetables. Add 2 tablespoons of Twice Stolen Spice™. Keep heat on medium and stir occasionally. When this beauty starts to bubble, reduce heat to low and simmer with top half on/half off (depending on whether you’re an optimist or pessimist). Stir occasionally. You don’t want it to stick to the bottom and burn, which can happen with tomatoes. Cook for at least an hour. The longer the better.
Note:
If you like your marinara chunky, it’s ready. If you want it smoother, immersion blend or add to a blender. Add tomato paste if it needs to be thicker. Add more TSS to taste.
Serve over any pasta preference. This is the perfect base for almost anything Italian (lasagna, stuffed shells, manicotti, parmigiana, etc.)
