Sunday, May 2, 2010 does go well with the freezer burn.

I promised to talk about my marinara, which was inspired by a show I saw where this dude made some marinara. What a wonderful modern day inspirado, detached food inspiration from cooking shows; just enough to get people to eat other foods than their daily burnt toast and JIF peanut butter.

So here's my crib sheet. I find that lately I am writing down little plans for my food, because some are too complicated for me to throw together, yet I don't need to measure much and I know the order of cooking before hand.

The plan was to start a simmering tomato base with canned diced tomatoes. You can soup this up to your own specs. I added turkey broth made from turkey parts, maybe two or three cups, and a splash of balsalmic. Salt and Pepper of course.

Then I sauteed up some garlic and onions in a healthy amount of oil, maybe a 1/4 cup. When they were tasty and fragrant, I added some capers and red chile flakes. This was what made the smell take off, and you can let this cook for just a couple minutes before throwing it in with your tomatoes.

To this I added the secret ingredient, fresh herbs frozen last summer that I discovered in the freezer. There was basil and rosemary. Be careful with the rosemary, it can be a bit strong. And then when I found the sauce had a tinge of bitterness, I put in some honey. Test it and alter as needed, but this was simple and damn good on those freezer-burned raviolis the other night.

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