Sunday Marinara

I got up this morning and started a batch of marinara, rich tomato-ey goodness simmering away in the Meatballs are often a necessity with this sauce for a crowd pleasing meal.

1 medium yellow onion, diced

1 medium bell pepper diced

2 cloves garlic, minced

1 tablespoon olive oil

2 tablespoons dried basil

2 tablespoons Italian seasoning

2 tablespoons dried Greek oregano

1 teaspoon Kosher salt

1/2 teaspoon cayenne pepper (or to taste)

4 15 ounces cans organic tomato sauce

1 14.5 ounce can organic diced tomatoes

1 6 ounce can organic tomato paste

1/4 cup low sodium chicken or vegetable stock

1/4 vodka (optional)

Sweat the veggies in the olive oil, add the dried herbs and cook for about one minute.  A the tomatoes paste.  Make sure it hase contact with the pan.  Cook for about 4 minutes.  Add the the canned goodies, the stock and the vodka. Reduce heat to low.  For a stove top cook about 2 to three hours, or in a slow cooker or multi-cooker for about 4 hours.  Serve with meat or pastas, freezer the leftovers for up to 6 months.  It won’t last that long!