Weeknight Marinara Sauce

I have had a cold all week and it stinks so I decided it was a good idea to make some soup. I pulled a half dozen or so butternut squash’s from my garden so why not make a butternut squash soup. I will admit I have never really had one that I liked so I was pretty skeptical about making one. I found one online that roasted squash, onions and apples together; I liked the sound of it the smell was awesome. Unfortunately I didn’t like this one either so I am not going to share it with you all. I am very lucky that when we do not like things I can send them home with my in-laws and they end up loving it; or at least that is what they tell me.

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I did make a delicious spaghetti sauce from most of the remaining tomatoes that I got from my garden and a tossed salad with the last of my cucumbers, peppers and tomatoes. So it was nice I made something we all liked that I could share with you.

Spaghetti & salad from garden 001 Spaghetti & salad from garden 003 Spaghetti & salad from garden 004 Spaghetti & salad from garden 005

Most people I know have a go to sauce that they make, one of my girlfriends takes all day to make and it is amazing so I get it. When I have the time that is fine to have it simmering on the stove all day; most times I decide last minute that I want spaghetti for dinner. Those times I have a quick marinara sauce that has lots of flavor and it perfect for a weeknight meal.


2 tbs extra virgin olive oil

2 small onions; chopped

3 cloves of garlic; minced

1 ½ tsp red pepper flakes or substitute with 2-3 jalapenos cleaned and chopped fine

1 ½ tsp sugar

2-28 ounce cans whole San Marzano plum tomatoes – or substitute with 8-9 tomatoes from your garden

Heat the olive oil in a large skillet over medium heat; add the onions cook for 2-3 minutes; add garlic cook another minute; season with salt and the red pepper flakes cook till onions soften 7-8 minutes. Add the sugar and tomatoes; either squeeze them or break them up with a wooden spoon. Reduce heat to medium low and cook stirring from time to time until the tomatoes are broken down, 10-15 minutes. Taste for seasoning.

If you do use your tomatoes you are going to want to remove the seeds and skin – I cooked my tomatoes first then put them through my new food mill.

Cook your pasta of choice and enjoy!

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