Jan D'Atri 10 minute Marinara!

Every Monday at 8:10 Jan D'Atri joins us for food and fun!  Jan can cook anything,
but Italian food is her specialty!  And this homemade pasta sauce is not only easy

to make .. it's delicious!

 

10 Minute Pasta Sauce

Ingredients:

4 tablespoons olive oil

1/2 large sweet yellow onion, chopped fine

4-5 cloves of garlic, minced

1 pint Cherry or Grape Tomatoes (or 3 large Vine Ripened Tomatoes,

or 1 (28oz) can of Diced Tomatoes )

2 heaping tablespoons fresh basil, chopped

1/2 teaspoon red pepper flakes

Salt and Pepper to taste

Directions:

In a medium saucepan, heat olive oil and sauté onions and garlic until softened, about 3-4 minutes. Add tomatoes, basil and red pepper flakes. Cook for another 4-5 minutes. When done, add salt and pepper to taste.

Perfect for Pasta or Chicken Parmesan

And here are Jan's Tips for the Week!

1) GARLIC: YOUR GARLIC MIGHT HAVE A GERM!                    
That's what that green stem or shoot is called that you sometimes find in your garlic clove.                     That means it's sprouting--because it's getting OLD and will impart a bitter flavor to your food!  
Won't be as flavorful as as fresher clove of  garlic!  And(Jan's opinion)  if you use that minced garlic
in a jar, you might as well kiss a good meal goodbye. It's nasty stuff!
2) What's the Big Deal with San Marzano Tomatoes? Are they all that great?               
San Marzano tomatoes are the most famous plum tomato to come out of Italy.   They are grown
n the rich volcanic soil at the base of Mount Vesuvius, which gives them a sweet flavor and 
low acidity and they are coveted for their firm pulp, deep red color, easy to remove skin and low 
seed count.   TIP: Never, EVER refrigerate tomatoes. They will turn to water and lose most of their
flavor. Buy fresh and only what you need!
3) Sweet Yellow Onions are a lot more expensive than Brown onions. Are they really that much better?     
Sweet Yellow onions have a much sweeter flavor without the sharpness of the brown onion. They are
the best for carmelizing, and they really give a much better flavor to foods that use long cooking times (like roasts, stews and soups)

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