With rising food costs, I look for ways to not only cook nutritious meals but at a lower cost. One ingredient in cooking that I use a lot of in this household is Marinara sauce, so I was delighted to find a simple and tasty recipe recently in “Garlic, Garlic, Garlic” by Linda and Fred Griffith who are fellow Clevelanders. If you are a garlic lover like me, you will love this cookbook.
As I have mentioned on this blog in the past, when following a recipe I never hesitate to use what is on hand in my pantry. Thus I made a few simple changes to the original recipe with the ingredients I had and still produced a good marinara sauce to use with pasta, pizza and my flat breads. I portioned out the sauce into two-cup freezer containers to freeze for later use. As soon as tomatoes are in season here in NE Ohio I will be adapting this recipe using fresh tomatoes.