I’ve been making my own tomato sauces for a few years now, but most take at least a couple hours on the stove. I made up a batch of this quick marinara from Teresa Giudice’s book last week when I made the stuffed artichokes, and I was so pleased with how the sauce turned out after only 15 minutes on the stove! I always have these ingredients on hand in the pantry, so I know I’ll be going to it from time to time for a quick dinner when things “run amuck” in the kitchen.

It was great with the artichokes, and then I enjoyed the leftovers with pasta for lunch throughout the week. I love a chunky tomato sauce, so I just used my hands to break up the whole tomatoes when adding them to the sauce. But, if you prefer a smoother marinara – give the tomatoes a few pulses in a food processor first. Will keep in fridge for up to a week, or you can freeze leftovers for up to 3 months.

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