This super easy simple homemade marinara sauce can be made in advance and frozen to have on hand for dipping goodies at your next get-together or game night!
Simple Homemade Marinara Sauce
- 3 tbsp olive oil
- 1 dried Thai pepper, optional
- 4 cloves garlic, minced (4 tsp)
- 4 cups fresh tomatoes, cubed
- 2 cups water
- ¼ tsp salt
- 1 tsp dried basil
- 1 tbsp sugar or to taste
Heat oil in a heavy skillet over medium heat. Add garlic and dried Thai pepper..
As soon as garlic sizzles (don’t let it brown) pour in tomatoes and water. Add salt, basil and sugar.
Turn heat to medium-low and allow to simmer for 1½ ro 2 hours, stirring occasionally, until tomatoes break down and sauce thickens. Use a fork to break up tomatoes during cooking.
Remove Thai pepper and discard.
Use a blender or immersion blender to smooth the sauce if desired. Press sauce through a mesh colander to remove the seeds if desired.
Total yield: 2 cups sauce.
Hack: 2 15-oz cans of diced tomatoes can be substituted for fresh tomatoes.
Hack: Store leftovers in the refrigerator for up to 5 days or freeze in serving-sized portions for up to 6 months.
Hack: If you have leftover tomatoes that are becoming over-ripe and don't have time to cook, simply puree them in the blender and freeze the fresh puree in sealed freezer bags or containers to use in recipes at a later date. No need to core, peel or seed ‘em...just toss ‘em right in. Run the puree through a mesh colander if you want to remove the seeds.
Tomatoes are a nutritional powerhouse while being low in calories and carbs! Check out the facts here!
Suggestion: Serve this with easy cheesy sausage balls or Italian meatballs!trcarbs
Omurice is just a fancy name for rice omelette and I think this Japanese Omurice (Rice Omelette) is one of Japan’s best-kept secrets!
Japanese Omurice (Rice Omelette)
- 1 tbsp vegetable oil
- ½ cup cooked rice, cold
- ½ cup onion, chopped
- ¼ cup ketsup
- 1 tsp soy sauce
- ½ cup shredded cooked chicken (2.5 ounces)
- 2 eggs
- 1 tbsp milk
Heat 1 tbsp oil in saute pan or wok over medium heat. Add rice and onions and saute until onion is translucent (4-5 minutes).
Add ketchup and soy sauce. Cook until ketchup begins to caramelize.
Add chicken and cook just until warmed through. Remove from pan and set aside.
Coat pan with cooking spray.
Beat eggs with milk in a small bowl until well combined. Pour into the saute pan and allow it to spread over the bottom of the pan. Cover and allow eggs to cook undisturbed until set (4-5 minutes).
Remove cover and arrange rice chicken mixture on one side of the omelette. Fold over and slide onto the plate.
Hack: Store leftover omelette in the refrigerator for up to 3 days. Reheat in the microwave or skillet for 1-2 minutes, just until warmed through.
Hack: As with all fried rice, cold leftover rice gives the best results.
Hack: If using raw chicken, cut into 1” cubes and allow 3-5 minutes to cook (until all pink is gone).
Hack: Although chicken is traditional in this dish, use whatever leftover protein you have on hand!
Although ketchup is considered an American obsession, it originated in Asia as a thin sauce made from fermented fish!
Use any leftover rice for this dish, such as baked rice pilaf or easy vegetable rice!