Marinara Sauce

Matthew:  I decided to take Giada De Laurentiis’ basic marinara sauce, which I’ve made several times before, and make it a little more substantial by adding some butternut squash.  The sauce is really easy to make–just sauté some onions, garlic, carrots, and celery in a pot, then add tomatoes and let it simmer.  I always use Muir Glen fire roasted diced tomatoes when making this.  The tomatoes are so much more flavorful than regular ones.  I just threw in half a butternut squash, diced, with the tomatoes and while the sauce was simmering I chopped up the other half and baked it in the oven with some apples, brown sugar, spices, and a little apple cider.  That made a nice, simple dessert.  Below is a picture of the marinara sauce served over lentils.  It was very good!

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3 responses to “Marinara Sauce

  1. This looks really good. I’ve made the Marinara Sauce recipe before and really like it. Your extra ingredients sound like good additions. Your dessert sounds tasty too!

  2. That looks really delicious! Maybe I’ll still be able to find a butternut squash this season to try it.

  3. Pingback: Mushroom Tofu Lasagna | Fresh Eating

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