rosemary red wine marinara sauce + garlic oregano pizza sauce {gifts in jars}

Remember how excited I was yesterday?

Well you lovely people just made me even more excited.  Thanks for all of the great feedback.  The jarring of foodie gifts will continue!

While sweets are fine + dandy, I personally cannot survive on them alone.  So today, we have something savory.

Something you are going to have a hard time giving away.

Something you will eat by the spoonful.

Actually, make that 2 somethings.

While you could easily gift the sauce in a jar and call it a day, it would also be fun to create more of a complete package and still keep things affordable and fun.

Idea #1

• marinara sauce
• box of pasta [repackaged in a jar if desired – don’t forget to include the instructions!]
• bottle of wine [50 wines under $20]
• store bought or homemade loaf of fresh bread

Idea #2

• pizza sauce
• fresh pizza dough or if gluten-free check for packaged crust mixes[ie: Bob’s Red Mill]
• fresh mozzarella cheese
• fresh basil

Like yesterday, the packaging was simple and took just minutes to put together.  Instead of burlap, I simplified things today and used a brown paper grocery bag.

• First, I crumpled up a large piece of the bag for 1-2 minutes until it was soft and wrinkled. 
• Then, I smoothed it out and tore it into semi-straight strips. 
• I wrapped it around the jars and secured it with a piece of scotch tape (hot glue would also work).
• Next, I placed a small piece of tape on the tag and stuck it to the brown paper.
• Lastly, I tied the string around the jar multiple times and left enough to double knot in the back and then trimmed the ends.

Now, as far as the recipes go?

I’ve been making variations for both of these recipes for years now.  They never, ever fail me.  It seems so easy to grab a jar of sauce at the store, but how often are you disappointed?  For me that would be almost always.

I think you are going to really appreciate the simplicity of these recipes.  I jazzed up the marinara sauce with a little red wine today.  This is something my dad has been asking me to try for awhile.  So, this one’s for you, dad!!

We always have a box of wine around [Bota Box all the way!] and I finally felt like giving it a try.  Totally worth it.  I also had a large sprig of rosemary hanging around and threw that in as well.  The wine and rosemary worked together better than I expected.

Print this!

Sauce in Jars 

vegan, gluten-free

Rosemary + Red Wine Marinara Sauce

yields ~20oz or 2 1/2 cups // adapted from simple red sauce 

• 2 tablespoons extra virgin olive oil
• 3 tablespoons diced shallot
• 2 teaspoons minced garlic
• 1 1/2 teaspoon finely chopped fresh rosemary
• 1/2 cup red wine [I used a Cabernet Sauvignon]
• 28oz whole peeled tomatoes, drain 1/2 cup
• 2 tablespoons tomato paste
• 1-2 teaspoons sucanat [or pure cane sugar]
• salt + pepper to taste

1. Heat olive oil in a large pot over medium heat.
2. Once hot, add the shallot and cook for about 3-5 minutes until golden brown.  Stir frequently.
3. Add the garlic and rosemary and stir for 30 seconds.
4. Slowly pour in the wine and increase the heat slightly.
5. Let simmer for about 5 minutes until the liquid is reduced by about half.
6. Slowly pour in the tomatoes [less 1/2 cup liquid] and tomato paste and stir until well combined.
7. Break apart the tomatoes by mashing them with a large wooden spoon, or a potato masher.
8. Add in 1 teaspoon of sucanat and salt + pepper. I used about 1/2 teaspoon each of s+p.
9. Bring to a boil uncovered and then reduce heat to simmer for about 10 minutes.  Stir occasionally.
10. Using an immersion blender, blend slightly in the pot to break up the tomatoes a bit more.  If you want a smoother consistency, blend longer.
11. Let simmer for another 10-15 minutes until thickened.  Stir occasionally.
12. Taste and add more salt/pepper/sucanat if desired. The flavors will develop more as it sits.
13. Take off the heat when desired consistency is reached.
14. Let cool to room temperature, then place in jars and refrigerate for about 1 week.

Garlic Oregano Pizza Sauce

yields ~16 oz, or 2 cups

• 2 tablespoons extra virgin olive oil
• 1 tablespoon dried oregano
• 2 1/2 teaspoons minced garlic
• 1 1/2 teaspoons dried parsley
• 24-28oz can/jar strained tomatoes
• 1/4 cup tomato paste
• 1-2 teaspoons sucanat [or pure cane sugar]
• salt + pepper to taste

1. Heat olive oil in a large pot over medium heat.
2. Once hot, add the oregano, garlic and parsley and stir constantly for 30 seconds – 1 minute until the garlic starts to brown.
3. Carefully pour in the strained tomatoes (it will spatter) and stir in the tomato paste.
4. Add in 1 teaspoon of sucanat and salt + pepper.  I used about 1/2 teaspoon of each.
5. Bring to a boil, then reduce heat to simmer for 15-20 minutes, stirring occasionally.
6. Taste and add more salt/pepper/sucanat if desired.  The flavors will develop more as it sits.
7. Take off the heat when desired consistency is reached.
8. Let cool to room temperature, then place in jars and refrigerate for about 1 week.

notes:

• To freeze: Be sure the sauce has fully cooled to room temperature and then placed in the fridge until cold.  Pour into the jar leaving at least 3/4” of space from the top to account for liquid expansion.  Place in the freezer with no lid and let freeze.  Once frozen, place a small piece of saran directly on the sauce and then secure with a lid.  Thaw in the fridge and reheat in a pot over medium.  *Use caution when freezing liquids as the jars can burst if filled all the way.  These tips will help ensure that doesn’t happen! 
• Using strained tomatoes for the pizza sauce will result in the best sauce consistency and no need to use an immersion blender to smooth out.  The jar I used was 24oz but most large cans are 28oz, which should work fine for this recipe as well.
• If you want a smooth marinara sauce, thoroughly blend with an immersion blender or stand blender.
• Double the marinara sauce ingredients if you want a full 32oz jar [pretty standard size] plus some leftover.
• If you don’t want your sauce as thick let it simmer with the lid on so less liquid evaporates. 

I’ve also made the sauce in our slow cooker, which worked perfectly.

I ate at least 1/2 cup of sauce straight from a spoon today and then another cupful over dinner.  I guess I just gifted myself!  Oops.

Ashley

If you want to share a gift in a jar that you’re making this year, please feel free to do so! Either tweet or instagram the photo to @edibleASH with the hashtag: #giftsinjars  Or, email the photo and your name to at: edibleperspective AT gmail DOT com

Creamy Butternut Squash Pasta Sauce

After a major Thanksgiving recipe fail on Tuesday I decided to switch gears.  I was just trying too hard.  The recipe looked + smelled promising but tasted completely like…not much at all.

Time for an un-Thanksgiving recipe.

Unless you eat pasta on Thanksgiving.  Anyone? 

Well maybe you can make this on Thanksgiving-eve.  You know, for training.  Carb loading before the big day.  You’ll need your energy!!

Are you baffled to see another butternut squash recipe so soon after I went on + on about how it takes me a month to muster up the energy to peel the dang thing?

Well, if you’re like me you buy enormous butternut squashes so once you do decide to finally peel it you can use it for multiple recipes. 

But don’t worry, there is always the money + time saving [and possibly finger saving] option of buying frozen cubed butternut squash in a bag.  I want to see the machine that peels and cubes a butternut squash. 

Print this!

Creamy Butternut Squash Pasta Sauce

vegan, gluten-free // yields ~3 cups // inspired by Dave’s Gourmet Butternut Squash Pasta Sauce 

see notes for additional instructions on roasting the squash and red pepper

• 2 1/2 cups roasted + cubed butternut squash [see notes below]
• 1 roasted + peeled red pepper
• 1 canned peeled tomato [just one]
• 1/2-3/4 cup low/no sodium vegetable broth
• 1/2 cup unsweetened almond milk
• 1/3 cup diced onion
• 1/3 cup chopped celery
• 1 1/2 Tablespoons chopped parsley
• 1 1/2 Tablespoons olive oil
• 2 1/2 teaspoons minced garlic
• 2 teaspoons lemon juice
• 1/2 teaspoon oregano
• 1/4 teaspoon black pepper
• 1/4-3/4 teaspoon salt
• 1/8 teaspoon cayenne [optional]

1. Heat olive oil in a pot over medium heat. 
2. Once hot add the onion and celery and cook until softened and light golden brown.  Stir frequently. About 6-8 minutes. 
3. Add the garlic and stir for 20-30 seconds then add in the 2 1/2 cups of roasted butternut squash and chopped roasted pepper and cook for 1 more minute, stirring frequently.
4. Place contents of the pan in a blender along with 1/2 cup vegetable stock, the milk, one canned peeled tomato, parsley, lemon juice, oregano, black pepper, 1/4 teaspoon salt, and cayenne if using.
5. Blend starting on low and working to high until smooth. 
6. Taste and adjust seasonings if necessary.  I used 1/2 teaspoon salt in total.
7. Return to the pot and add the remaining 1/4 cup vegetable stock over medium-low heat.  Add more stock for a thinner sauce.
8. Bring to a simmer for 5 minutes then remove from the heat.
9. Serve as a sauce with pasta, vegetables, lasagna, pizza, etc. 
10. Let cool and store in a sealed container in the fridge for up to 5 days.

notes:

• To roast your butternut squash: Preheat your oven to 400*. Peel and cube in 1/4-1/2” pieces and toss with about 1 tablespoons of oil and sprinkle with salt + pepper. Roast for about 35min until tender. Toss 1-2 times while cooking.  Measure 2 1/2 cups.
• To roast your red pepper: Roast your red pepper on a pan under your broiler, on top of your gas range over medium heat, or in your grill over med-high heat. Rotate 4 times until all sides are charred. Place the pepper in a heat safe bowl and cover with plastic wrap for 15 minutes.  After 15 minutes carefully peel the skin off your pepper [it will be hot!].  It’s okay if all of the char does not come off.  Remove the stem, seeds, and juice, then chop.
• For the vegetables: Chop broccoli, mushrooms, and bell pepper.  Have 3-4 cups of baby spinach on hand.  Heat a large pan over medium with a drizzle of oil.  Once hot add the broccoli to the pan and season with salt + pepper.  Cook for about 3-4 minutes, stirring frequently then add the pepper.  Cook for another 4-5 minutes then add the mushrooms.  Cook for 2-3 minutes or until everything is cooked to your liking.  Add in the spinach stirring constantly until the spinach is just wilted.  Add to pasta and sauce.
• Feel free to sub roasted sweet potato for butternut squash.  Also sub 2% milk or unsweetened soy milk instead of almond if needed. 

What I love most about this sauce is its thick and creamy consistency without the use of heavy cream, tofu, or cheese.  Or is it the smooth balance of flavors between the slightly sweet squash and the smoky roasted red pepper??  I’ll let you be the judge.

Even the squash hating husband loved this sauce.  And that is a major victory.

Back to Thanksgiving recipes tomorrow.

Ashley