My Tips For Homemade Marinara Sauce

I've received enough e-mails over the years from readers asking why I don't have a marinara sauce recipe on the blog that I've finally done it.  It's such a simple little thing to throw together, I really didn't think much of it but I do have a couple little tips that you may find helpful.  

There are so many ways to make marinara sauce and everyone has their personal preferences.  I guess the biggest question is what kind of tomatoes to use.  I definitely prefer canned San Marzano tomatoes.  Unless you have really exceptional fresh tomatoes, the canned San Marzanos will be your best bet.  These tomatoes are picked at their peak in the Campania region of Italy, where they grow in the volcanic soil.  They are a low acid, meaty tomato and make an excellent tomato sauce.  Most grocery stores carry these now.  If you can't find them or don't want to use them, I think the next best canned whole tomatoes are from Muir Glen. You can usually find these in most stores, also.  

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The Incredible Palmier

 

My appreciation for the wonders of puff pastry knows no bounds. If you keep a package of puff pastry in your freezer you can do all kinds of delicious things with it.  You can make a savory palmier or a sweet palmier.  All you need is a sheet of puff pastry and a little filling of some kind and you can have a plate of these in 30 minutes.

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Pizza Class

The October 21st Pizza Class is sold out.  There is a waiting list, so I may give another one this fall, but I definitely will be giving more this winter.  If you would like to sign up to be on the mailing list,  just e-mail me at elainemccardel(at)mac(dot)com and I will add you to the list.  

Cooking classes are held in my Michigan home