Easy Marinara Sauce
2 (28 ounce) cans whole peeled tomatoes
3 Tbsp. extra virgin olive oil
1 medium onion, chopped fine
2 garlic cloves, minced
2 tsp. fresh oregano or 1/2 tsp. dried
1/3 cup dry red wine (Chianti or Merlot)
3 Tbsp. fresh basil, chopped
Salt and pepper
Sugar to taste
1) Pour tomatoes and juice into a strainer set over large bowl. Squeeze tomatoes with your hands and discard seeds and tough cores; let drain off excess liquid, about 5 minutes. Remove 3/4 cup tomatoes from strainer and set aside. Reserve 2 1/2 cups tomato juice and discard or save for another use.
2) Heat 2 Tbsp. oil in 12” skillet over medium heat until oil simmers. Add onion and cook until softened and lightly browned, 5-7 minutes. Stir in garlic and oregano and cook until fragrant, about 30 seconds.
3) Stir in tomatoes. Increase heat to medium-high and cook, stirring often, until liquid has evaporated and tomatoes begin to stick to bottom of skillet, 10-12 minutes. Stir in wine and cook until thick and syrupy, about 1 minute. Stir in reserved tomato juice, scraping up any browned bits. Bring to simmer and cook, stirring occasionally, until sauce is thick, 8-10 minutes.
4) Remove from heat, add in reserved 3/4 cup tomatoes and transfer to food processor. Pulse until slightly chunky, about 8 pulses. Return sauce to skillet, stir in basil and remaining 1 Tbsp. oil, season with salt, pepper and sugar to taste.
Makes 4 cups; enough for one pound of pasta.
Butternut Squash Soup
7 cups fresh butternut squash, peeled, seeded and cut into 2” cubes
2 Tbsp. unsalted butter
1 leek, white and light green parts only, quartered lengthwise, thinly sliced, washed thoroughly
1 tsp. salt
4 cups vegetable broth
1 to 2 cups water
2 sprigs fresh thyme or 1 tsp. dried thyme
1 bay leaf
Salt and pepper to taste
Pinch cayenne pepper, opt.
Sour cream or Greek Yogurt, optional
Place squash cubes in a large bowl, cover bowl with plastic wrap, microwave until paring knife glides easily through the cubes, 14-18 minutes, stirring halfway through. Carefully transfer squash to colander set in a large bowl and drain for 5 minutes; reserve liquid.
Melt butter in Dutch oven over medium-high heat. Add leek, salt and squash pieces. Cook, stirring occasionally, until squash begins to break down and brown, 10-13 minutes.
Add 2 cups broth and scrape bottom of pot to loosen and dissolve any browned pieces. Add remaining 2 cups broth, reserved squash liquid, 1 cup water, thyme sprigs, bay leaf and cayenne. Increase heat and bring to a simmer. Reduce heat and simmer until leeks are fully cooked, 6-7 minutes.
Remove thyme sprigs and bay leaf. Working in bat-ches, process soup in blender until smooth (or use an immersion blender). Return soup to a clean pot and return to a simmer, thinning soup with up to 1 cup of water to desired consistency. Season with salt and pepper to taste. Serve with a dollop of sour cream or Greek Yogurt, if desired. Serves 6-8. Can be refrigerated for up to two days.
For questions or to share a recipe contact Sally at Sallyspocahontaskitchen@ gmail.com
