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A classic marinara sauce made with approval from my wife’s Sicilian family. Savory and aromatic with sweetness to balance out the acidity of the natural tomatoes. Tasting Guidelines: Taste is savory, sweet, and be aromatic. Weight is light but can be balanced with sugar. Texture is saucy .Good for people with low to severe treatment side effects. Best categorized as classic Italian fare.
Home-Style Marinara Recipe
- Large spaghetti pot or stock pot
- can opener
- Cooking utensil spoon
- Saute Pan
- 2 large cans tomatoes diced
- 1 tbsp. olive oil
- kosher salt to taste
- 2 c. Chianti red wine
- black pepper to taste
- 1 tsp. cayenne pepper or 2 firm shakes of red pepper flakes
- 2 tbsp. red wine vinegar
- 1/4 cup sugar
- 2 tbsp. garlic minced
- 1/2 tbsp. oregano
- fresh basil optional and added at the end
- Take a 2 qt. sauce pan and bring to medium heat. Sauté the garlic in the olive oil until lightly brown. Immediately add oregano, red pepper, and red wine to stop the garlic from processing any further. Allow wine to reduce for 10 minutes. Add salt, black pepper, red wine vinegar, and tomatoes. Stir well. Allow to simmer over medium heat uncovered for 45 minutes to an hour, stirring frequently to avoid burning. After 45 minutes, take a whisk and using a whisking/mashing motion break down the tomatoes until it begins to look more like marinara sauce.
- As you break down the tomato chunks, they will mix with the tomato juice and will naturally thicken the sauce. Add sugar and allow to simmer 15 more minutes, and then begin the final seasoning process. Add more salt, sugar, and black pepper as necessary. If sauce is acidic and makes the back of your tongue or mouth feel dry, add sugar in small increments, stirring the sauce thoroughly to melt the sugar into the sauce. For a rustic or home-style marinara, whisking should be sufficient to attain the desired consistency. If a more commercial-looking sauce is desired, blend the diced tomatoes in a blender before adding them to the pot.
Cooking for Chemo focuses on teaching you how to make your food taste good again during cancer and chemotherapy treatments. The flavor and cooking techniques contained within our easy to make recipes will help improve your quality of life as you go through cancer and chemotherapy treatments. Our cooking and flavor techniques can be integrated with any diet regimen. Talk with your dietitian to come up with a quality nutrition plan. This site is not to be taken as or used instead of professional medical advice. Please consult your doctor, oncologist, and dietitian before starting any new diet.
This recipe is taken from Cooking for Chemo …and After! By Chef Ryan Callahan -The Cancer Chef. For more cooking for chemotherapy recipes like this, you can pick up a copy on Amazon. Have specific questions? Email us at firstname.lastname@example.org
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