Simple Homemade Marinara Sauce with Garlic & Basil

Hello and happy fall!

If you read my blog you already know this—I’m Italian, and I love pasta. While I’ve been making my own homemade noodles for about a year, I’ve been hesitating on the sauce. Who wants that mess? You have to peel tomatoes and the juice splashes everywhere, etc. The list goes on. Or so I thought. Turns out I was wrong. Yes, it can be messy to make your own sauce, but it’s not that bad and it’s totally worth it. I never should have hesitated. I now LOVE making my own Simple Homemade Marinara Sauce with Garlic & Basil.

Not only is it way healthier to eat, but it makes your entire home smell amazing and it tastes so much better than that stuff from the jar. There is nothing better than the mix of fresh-snipped basil and ripe tomatoes with a splash of olive oil. There is a reason pasta marinara is a household staple, and it’s not just because it’s a cheap, quick fix. It’s really good, too. Pasta marinara is so simple, yet when you get a realllllly good noodle with an impeccable sauce, there’s just nothing better for a crisp, cool night!

My garden has been producing an overwhelming amount of tomatoes so my partner and I are hurrying to make sure none of our homegrown tomatoes go to waste. With a half dozen jars of salsa under our belt, we moved onto canning the following marinara sauce recipe.

Go ahead and give it a try. Let me know what you think!

Cheers and happy eating!

Jocelyn

* Disclaimer: This post contains affiliate links. As always, all opinions are my own!

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Recipe Review: Vegan Wedding Soup

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So this week I decided to adapt another recipe from Thug Kitchen: The Official Cookbook: Eat Like You Give a F*ck. (Read my review of the Chick Pea and Dumpling Soup here). I’m Italian so of course I’ve had my fair share of wedding soup. However, I don’t think I had tasted it since I stopped eating meat years and years ago. After enjoying this recipe, I can say that I missed that flavor! It’s warm, a little salty, and completely satisfying on chilly evenings.

The soup is basically a mix of cannelloni bean ‘balls,’ orzo, kale, celery, carrots, onion, spices, and vegetable broth. Simple as that! Below you’ll find my adapted version of the recipe, as well as, as my commentary on making this dish. Enjoy! 

Cheers!

Jocelyn

PS – Check out Thug Kitchen’s newest cookbook, “Thug Kitchen Party Grub: For Social Motherf*ckers.”

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