Marinara Sauce

Few things can beat a plate of warm spaghetti and sauce. Now, while I'm not Italian, I'm from New York so I'm used to the old-fashioned, authentic, Italian sauce over pasta or on pizza. Over the years I've learned from my Italian friends how their Nana's and aunt's cook up this signature sauce. Contrary to popular belief, anyone can cook authentic marinara sauce in their own kitchen - there's no secret ingredients. I recently read Julia Moskins's New York Times article Marinara Worth Mastering (totally worth your 360 seconds to read! Check it out here) and learned lots. The main myth-busters were: marinara sauce requires few ingredients, it doesn't takes take hours of simmering, garlic is a big part while onions aren't, canned tomatoes(San Marzano variety preferred) are fine to use, and finally use a skillet.

My sauce differs slightly from Lidia Bastianich's. Namely: honey, fennel, and onions. In my experience honey drastically improves tomato sauce simply because honey de-acidifies the acid in the  tomatoes making the sauce sweeter and less tart. I've kept onions because of the wonderful warm-earthy flavor that they add to just about anything. And fennel because it adds a spicy spiff to the sauce This Marinara sauce recipe isn't a mimic, it's the real thing. Try it for yourself!

3-4 Tablespoons Extra Virgin Olive oil
8 cloves Garlic, minced

32 oz. Whole Tomatoes, with liquid
1 whole Onion, Roughly chopped

3/4 teaspoon Celtic Sea Salt
1 generous Tablespoon Pure Honey
1/2 teaspoon Sicilian Italian Seasoning
!/4 teaspoon of each: Basil, Oregano, Savory, Red Chili Flakes, Sage
pinch Ground Fennel


Heat olive oil and garlic over medium-high heat until oil is warm and the garlic is golden brown.

Blend the onion and tomatoes into a smooth but not entirely creamy mixture and pour over the browned garlic and olive oil. Simmer uncovered 7-8 minutes till sauce turns a darker red complexion

Lastly, add spices and honey and simmer uncovered over medium high heat until sauce thickens and flavor intensifies - approximately 15-25 minutes.

Veggie Pizza Swirls

Pizza Swirls are the savory equivalent of Cinnamon Rolls. You can stuff these with anything. I didn't use a Cheese alternative with these but you may fill them or top them with cheese! 

Ingredients...

1 recipe authentic New York Style pizza dough

1 jar of your favorite Pasta Sauce

Topping:

Red onions

Spinach

Red, green, ad Yellow Bell Peppers

Cheese

Black or green Olives

Directions...

1. Roll out your prepared dough; sprinkle your favorite toppings on it and roll it up just like cinnamon rolls.

2. Spread a thin layer of sauce onthe baking   pan. Slice the roll into 1.5" to 2" sections and arrange them on the pan so that they are close and touching but not super snug. 

3. Let the Pizza Swirls rest for 25 to 30 minutes and preheat your oven to 425 degrees.

4. When your Pizza Swirls have risen, plae them in the hot oven and bake for 15-25 minutes or until they are golden brown.

Enjoy!