Marinara aka Sunday Gravy

I had been waiting for a cold rainy to whip up a batch of long simmered marinara and I got it last weekend.  Marinara makes an excellent plannedover if you have a bit of extra freezer space in which to house it.  Having on hand said marinara that has been slow simmered, can elevate any meal into something extraordinary, and if you’re going to cook something that is going to take you  several hours- you might as well make a boatload of it so you don’t have to do it very often!

I use this for pasta, lasagna, ziti, it even is the base sauce for my infamous grilled pizzas! My marinara recipe comes from long ago, another life really, when my husband and I owned a restaurant.  For anyone who has worked in any capacity in the restaurant industry, you know, it is a different world.  Restaurant people are, how do you say....a different sort of folk.  And I’m not knocking anyone, I include myself in that group, that different sort of group. We sold the restaurant years ago and people are always asking me if I miss it. No. I am happy to have had the experience, happy to have created something from nothing and to share that with my husband and the community, but, just to be sure you got that...no.    The menu at Seablue original concept was fine dining tapas and has evolved into a more traditional restaurant.  It will celebrate it’s 10 year anniversary in July of 2014! And I am happy to help them celebrate.  

Not only is it delicious, your house will smell fabulous, if you like the smell of garlic that is.

#10 Can of Tomatoes - I like the San Marzano

1 Onion chopped

3 Cloves of Garlic

2 Carrots

Basil

Oregano

Pinch of Salt

Pinch of Sugar

Pinch of Red Pepper flakes

Saute onion, garlic, and carrots until onions are translucent.  Add tomatoes and simmer for about 3 hours.  Adding seasoning about half way through. I use an immersion blender at about 2.5 hours taste for seasoning adjust as needed.