My co-worker and friend Jennifer won't claim to be a "chef" or a "cook"... but I think she's quite good as both! She's made many accomplishments over the past year including losing over 60 lbs. by changing her diet and exercising. I am very, very proud of her!
One thing she has learned in the past year is how to cook more things from scratch. I think now she secretly enjoys spending time in the kitchen!
She recently shared this super easy and delicious recipe with me and I had to brag on her. It's too delicious and simple to keep all to myself. Jennifer's family is 100% pure Italian. She grew up eating Italian for breakfast, lunch, and dinner every day. Pasta, pasta, pasta, and a huge vat of spaghetti/tomato sauce were always in the kitchen.
Since Jennifer has followed Weight Watchers to learn about portion control, healthy foods, and how to eat for good health, she's learned new ways to make recipes. Her recipe for an easy marinara sauce is simple, delicious, and packed with real Italian flavor. Jennifer said that the best tomatoes to use for this sauce are imported from Italy and have a natural sweetness that really makes the sauce special.
Jennifer's Easy Marinara Sauce
(Gluten Free, Casein Free, Soy Free)
1 (28 oz) can cooked whole peeled roma tomatoes with basil
2-3 cloves garlic, crushed
2 teaspoons olive oil
1 sweet onion, finely minced
In a medium sized saucepan heat oil to sizzling. Add garlic and onions and saute until golden. Pour in can of tomatoes with liquid. As tomatoes heat through, take a potato masher and crush tomotoes until they are the consistancy you desire for a sauce. I prefer them chunky and thick. If you want your sauce more smooth you could certainly use an immersion blender or add the sauce to your counter blender and blend until smooth. Simmer sauce for 30 minutes or more before serving. This is also great in the crock pot for an all day simmer.
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Just in case you were wondering about those meatballs in the picture above... here is my go-to recipe for gluten free meatballs!! I generally use Tinkyada pasta or spaghetti squash for my "spaghetti and meatballs" base.
Enjoy!
Carrie's Emeril-Inspired Baked Meatballs
(Gluten Free, Casein Free, Soy Free)
1 lb. grass-fed ground beef
1/2 sweet onion, very finely chopped
3 garlic cloves, very finely minced
1 egg
1/4 cup almond meal
1 1/2 teaspoons freshly ground pepper
1/2 teaspoon sea salt
2 teaspoons dried sweet basil
1 1/2 teaspoons Herbs de Provence
Preheat oven to 350 degrees.
Mix all ingredients in a large bowl, and roll into shape with hands into about 15-20 medium sized meatballs.
Place in a greased glass baking dish and bake for 20 minutes.
Add baked meatballs to heated sauce of your choice and serve over glutenfree pasta or spaghetti squash.
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My husband and I are in Florida for the week, so forgive me for not adding printer-friendly PDF's of these recipes! I will add them as soon as we return home! Pray for good weather, as we will hopefullly be watching the the launching of the Space Shuttle Endeavour at 5:40am Wednesday morning!!
