RECIPE OF THE WEEK FROM THE STAFF AT HIGHFIELD HALL & GARDENS, GAIL BLAKELY!
Blogger Chris Scheuer has a number of excellent recipes on her website, cafesucrefarine.com. This is one of them. Simple, quick, easy, and extremely versatile. I served some over fresh linguine, topped it with grilled Italian sausage, a sprinkle of cheese, and of course—at this time of year—a sprig of basil. Try it on pizza, as a dipping sauce for bread, or in an eggplant parmesan. It’s a keeper!
QUICK AND EASY MARINARA SAUCE
Recipe courtesy of cafesucrefarine.com
- 1 tablespoon extra virgin olive oil
- ¼ cup prepared or homemade pesto
- 1 tablespoon Italian seasoning
- 14½- ounce can fire-roasted canned tomatoes
- 1 28- ounce can crushed tomatoes
- ¼ teaspoon crushed red pepper
- ½-1 teaspoon kosher salt
- ¼ cup chopped or torn fresh basil leaves
- Heat olive oil in a medium-size saucepan over medium-low heat for 1 minute.
- Add pesto and Italian seasoning and cook for 1 minute or until fragrant.
- Add fire-roasted tomatoes, crushed tomatoes, crushed red pepper and ½ teaspoon of the salt. Stir well and bring to a low but steady simmer. Simmer for 20 minutes.
- Taste and add more salt if needed. Add the chopped fresh basil and serve as desired.