Homemade Marinara

I'm personally not a big fan of anything from a jar because no matter how many times Fresh, Organic, or All-Natural appear on the label it just tastes like it came from a jar. This marinara is very easy and very tasty!

Ingredients:
1 T. olive oil
2 T. finely chopped celery
1 large minced shallot
2 cloves minced garlic
15-oz. can tomato sauce
1 T. tomato paste
1 T. fresh chopped oregano
1 T. fresh chopped basil
Salt & Pepper

In a saute pan heat the oil and add the celery and shallot. Cook until softened, and add garlic. Add a dash of salt & pepper. After about 5 minutes add the tomato sauce and stir. Next add the tomato paste for extra flavor. Taste and add more salt & pepper if needed. Cook on low for about 10 minutes, then add fresh herbs.

Sauce 2 Ways

Spaghetti with Fresh Mozzarella:
Boil whole wheat spaghetti until al dente, then add a large handful of fresh spinach to the water. Once wilted, drain & pour pasta back in the pan and pour over enough marinara to cover the pasta completely. Add about 2 oz. per serving of fresh mozzarella cut into bite size pieces stir over low heat until mozzarella starts to melt. You may also want to sprinkle a dash of parmesan over the top. Enjoy!

Italian Grilled Cheese:
Slice 2 pieces of artisan bread (I like either Ciabatta or the Whole Grain Batard from Whole Foods). Cut a thin slice of prosciutto and place on one of the bread slices. On top of that, place a couple of thin slices of fresh mozzarella. Spray a skillet with a little olive oil or non-stick spray and heat the pan. When the oil is hot, place the slice of bread with the cheese & prosciutto in the pan. While that is browning, spoon over some of the marinara & sprinkle with chopped fresh basil. Place the 2nd slice of bread over the top and cover the pan with a lid until the mozzarella starts to melt. Once the pan-down slice is browned, carefully flip the sandwich with a spatula and brown the other side. The salty flavor from the prosciutto is countered perfectly with the creaminess of the cheese. Voila!