The best way to make marinara sauce is--WHAT WHAT WHAT--in the oven

"Textured Soy Protein" (texturedsoyprotein) 10/10/2018 at 16:57 • Filed to: None

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Behold, the bowl of spaghetti I made the other day! But this is no mere spaghetti sauce from a jar. This is super simple roasted marinara sauce that will blow your mind. There are barely any ingredients. The main ingredient is time.

Here’s what you’ll need! (And yes, omnivores, you can totally adapt this to use the original not-plant versions of things like meatballs and parmesan. I’m not here to proselytize you.)

2 28 oz cans whole peeled tomatoes w/ basil*
1/2 head of garlic
2-3 tbsp olive oil
2 tsp salt
1 tsp pepper
1 tsp sugar
1 tsp oregano

1 lb your choice of pasta**
Fresh basil
Parmesan cheese***

Meatballs****

13x9 glass baking dish
kitchen shears

* I use Trader Joe’s unsalted whole plum tomatoes w/ basil, but if using plain tomatoes, add 1 tsp dried basil

** I use !!!error: Indecipherable SUB-paragraph formatting!!! , it’s got assorted beans mixed in for more protein.

*** I use !!!error: Indecipherable SUB-paragraph formatting!!!

**** I use Trader Joe’s Meatless Meatballs. You can do whatever you want.

Preheat oven to 425°F.

Put 1 tbsp olive oil in a 13x9 glass baking dish and spread it around evenly.

Pour the tomatoes right into the baking dish, and then pick them up and cut into 1/4" to 1/2" chunks using the kitchen shears.

Smash each garlic clove with the side of a knife, breaking each one up in a few still-large pieces.

Add the remaining seasonings, garlic, and olive oil to the tomatoes, stir, and bake at 425°F, uncovered, for 1 hour.

The sauce will be “ready” after an hour but should keep cooking up to another 30 mins. After the hour is when you would add meat(less) balls, make sure they’re thoroughly sauced, and return the dish to the oven for 30 minutes.

Once you do that, start boiling the water for your pasta, and cook it however the box says, or whatever your secret is. For Mueller’s protein spaghetti I actually go longer than the 12-14 minutes the box says, it needs more like 15-17. Once the pasta is cooked, drain it, reserving 1/4 cup of the pasta water.

Take some time while the pasta cooks to chiffonade a bunch of basil.

Take the sauce out of the oven. Remove the meatballs from the sauce and set aside. Spoon the sauce over the pasta and toss with the pasta so it’s thoroughly mixed. There should be just enough sauce for 1 lb of pasta but this can vary.

Make sure to mix your sauce and pasta! Don’t put un-sauced pasta in a bowl and pl op sauce on top of it like some kind of savage. But you don’t want to over-sauce the pasta either. If you have a little extra, go to town, but if it’s really too much, hey, you can always dip some bread in that extra sauce, which you’ll want to do.

Anyway, enough distracting sauce quantity ruminations! Now that the pasta is sauced, serve it into bowls, top it with the meatballs, a bunch of parmesan cheese, and basil. Eat immediately!

WilliamsSW > Textured Soy Protein 10/10/2018 at 17:08

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There are about a million ways to make marinara sauce - this one gives a nice rich flavor thanks to the roasted tomatoes, IMHO (I’ve made something similar).

Most of those different ways are pretty easy, too - no excuse for using Prego or any of that prepared crap!!

DutchieDC2R > Textured Soy Protein 10/10/2018 at 17:42

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I read ‘marijuana’ sauce and went like: WHUT?!

Textured Soy Protein > DutchieDC2R 10/10/2018 at 17:56

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Pull your mind out of the gutter good sir.

DutchieDC2R > Textured Soy Protein 10/10/2018 at 18:02

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Im Dutch, it comes with the background....:P

wafflesnfalafel > DutchieDC2R 10/10/2018 at 19:30

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marijuana sauce = genius (put it on toast! over ice cream! on a hotdog!)

(but seriously - I need to try those TJ’s fake meatballs, several folks I know have said good things about them...)

DutchieDC2R > wafflesnfalafel 10/10/2018 at 19:53

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TJ's fake meatballs....? Im doubting about asking for an explanation here

Textured Soy Protein > DutchieDC2R 10/10/2018 at 20:02

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Bruh

Textured Soy Protein > wafflesnfalafel 10/10/2018 at 20:04

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They are an acceptable sauce vehicle when cooked for a while in the sauce. As for their quality on their own or in a microwave, eh dunno no guarantees.

DutchieDC2R > Textured Soy Protein 10/10/2018 at 20:49

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Meatless Meatballs...? Really? Isnt the whole idea of choosing to eat meatballs, the meat in it? Like, if you want meatless meatballs, why dont go eat a salad.....?

I kid, Im sure there’s some appeal to it, which I’ll never get, because we don’t get those here...

Textured Soy Protein > DutchieDC2R 11/07/2018 at 10:54

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For those of us who don't eat meat but still crave spaghetti and meatballs, they're an acceptable substitute.

Textured Soy Protein > WilliamsSW 11/07/2018 at 10:55

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I made this again recently, but with some giant rigatoni. Now my wife wants me to start making mass quantities of the sauce and freezing it.

TorqueToYield > Textured Soy Protein 12/26/2018 at 10:04

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Eh yo, Imma let you finish. But we all know that Marcell a Hazan’s 3 ingredient sauce is the best sauce of all time .

https://www.epicurious.com/recipes/food/views/my-mothers-butter-tomato-and-onion-sauce-395730

You could probably replace the butter with olive oil for vegan friendliness and not be beaten to death with a wooden spoon by an Italian grandmother. Putting sugar in your sauce might get some blows though.