Today I knew I wasn’t going to want to go through a big production for dinner since we moved the clocks back an hour. When it starts getting dark out at 4:30, it’s time to ease things up in the kitchen at the end of the day – especially for a week or so.
I put together a marinara sauce in the slow cooker this morning and it turned out great. I love recipes that afford you the creativity of putting in a pinch of this and a pinch of that and seasoning to taste. Here’s the recipe I made but feel free to adjustments as desired or inspired!! I would have tried adding black olives but Ian wouldn’t have heard of that so maybe I can work on that addition next time.
3 large cans of Muir Glen diced tomatoes
1 large can of Muir Glen chunky tomato sauce
1 can artichokes, quartered
3 tbsp capers
1 onion, diced
4 cloves garlic, minced
½ cup sauterne wine (I find it at Price Chopper)
1 cup Porcini mushrooms (I heat up some water and add dry mushrooms, then add to the sauce)
Place everything in the slow cooker and set to low for 7 to 8 hours. Serve with your favorite pasta and sprinkle with parmesan cheese.
No comments:
Post a Comment