|A hearty and boisterous marinara|
sauce recipe that I created
and have never purchased the
store-bought jarred version since...
[Max just informed me that I should not change
an ingredient...a new love has been born
for both of us ~ it's a good thing]
Prep: 5 Mins.
Cook and Simmer: 40 Mins.
1 tablespoon extra virgin olive oil
4 garlic cloves, minced
Pinch of red pepper flakes
2 teaspoons Italian seasoning herbs
2 teaspoons onion granules
2 teaspoons dried parsley flakes
1 (14 oz. can) Italian stewed tomatoes, with juices, broken into small pieces
2 (14 oz. cans) tomato sauce
2 teaspoons agave
1/2 teaspoon kosher salt
2 teaspoons aged balsamic vinegar
In a heavy-bottom large saucepan heat the olive oil over medium-high heat. Add the garlic and red pepper flakes, saute for 30 seconds. Add the Italian seasoning, onion granules, and parsley. Pour in tomatoes with juices, tomato sauce, agave, and kosher salt; bring sauce to a boil. Reduce heat to low, and simmer for 40 minutes, then stir in balsamic vinegar.
Here is a recipe [click on link below photograph] where I've added mini-meatballs to make subs (feel free to use any burger meat of your choice):
|Sandra's Marvelous Moosey Mini-Meatball |
Open-Faced Subs Recipe