Because trying to write reviews/raves about something every week is time-consuming and difficult (and I’m kind of sick of giving things publicity without getting paid), I’ve decided to nix the Friday Faves. Maybe I’ll do a “monthly faves” kind of thing where I pick two or three things I’m just really into and do that at the end of the month? I’m tossing ideas around.
Anyway! To fill the void going into the weekend, I’ve decided to go on about something near and dear to my heart:
I effing love food, witches. Love it. I love cooking it, I love eating it, I love studying it (I’m a nutrition major).
And what better way to start this off than with a recipe. But not just any recipe. This is the recipe for my famous spaghetti/pizza/marinara sauce. Every time I’ve prepared a meal using this sauce, everyone has raved about it. So, either it’s good, or my friends are liars.
This is a super simple sauce. It’s smooth and doesn’t contain any vegetables (except, you know, tomatoes), so it makes a good base to modify and build your own sauce. It’s great if you have kids who are picky about eating chunky sauces (in fact, this is the spaghetti sauce of my childhood; I was a tremendously picky eater and would not eat anything that I could tell was a vegetable at some point, except broccoli and carrots). It’s also vegetarian and can be vegan if you use vegan sugar and wine!
So, without further ado: The Cupcake Witch’s Simple Marinara Sauce
- 2 Large cans of tomato sauce (you can also use one can of tomato sauce and one can of crushed tomatoes or tomato paste if you like your sauce chunkier/thicker)
- 2 oz. of tomato paste
- 1/2 tsp. each salt and pepper
- 1 tsp. oregano
- 1 tsp. thyme
- 1 tsp. rosemary
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1/4 c. red wine (I use the cheapest Merlot the supermarket has; you can use whatever red wine you have on hand)
- 2 heaping Tbsp granulated sugar
You can make this in a crock pot or on the stove top. The method is mostly the same.
- Empty the cans of tomato sauce into a large sauce pot or your crock pot. Add tomato paste and stir.
- Add salt and pepper, oregano, thyme, rosemary, garlic powder, and onion powder. Stir to incorporate. Taste and add more seasoning as desired.
- Add the red wine and sugar. Stir to incorporate.
- If using a crock pot, cover and cook on low 6-8 hours or high about 3 hours.
If cooking on the stovetop, cover and bring to a boil over medium-high heat, stirring occasionally. Reduce heat to low, cover, and simmer for an hour, stirring occasionally.
I use this on pretty much everything; pizza, spaghetti, lasagna, in my stuffed bell peppers, anything that requires a tomato-based sauce. Like I said, because it’s just tomato sauce and seasoning, it’s a great base for chunkier, more “adult” sauces. It takes your mushrooms, bell peppers, onions (I would omit the onion powder in that case), other produce, or proteins very well.
If you decide to try it, let me know what you think!
I love you all.
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