Friday, November 9, 2012

Creamy Marinara Sauce

Here's another recipe from Milo & Me.  Again, we enjoyed it.  We did tweak this one a just a tad to add a little more flavor, but it's a great base recipe and so easy to contour to your own flavor preference. It was delicious and we couldn't even taste to tofu hidden there -- oh wait, you didn't know there was tofu in there?  Yup.  There is.

How do you like that?

I think this is going to be one of my new sauces for winter spaghetti lunches in lieu of mac'n'cheese.  The boys both loved it, and I loved that it was packed with protein, and only a half block of tofu was needed.  (Make sure you save the other half in its liquid with a little added water.  It'll be fine for a week or so.  Or...just double the recipe and freeze.)

Serve over any kind of whole wheat pasta and enjoy with a hunk of bread and salad.

 Creamy Marinara Sauce
makes enough for about a whole lb of pasta
  • 1 onion, diced
  • 6 cloves garlic, minced
  • 30 oz diced or crushed tomatoes
  • 2 T tomato paste
  • 2 T dry basil
  • 1 t herbs de provence
  • 1/2 t black pepper
  • 1 T red wine vinegar
  • 1/2 pack (7-8 oz) regular or silken tofu
-- Saute the onions and garlic in a little olive oil in a medium sized sauce pan about 10 minutes until all soft
-- Add the tomatoes, paste, and spices.  Simmer for 15 minutes.
-- Add in the tofu and puree with a hand blender and puree until smooth or, put tofu with a few ladle fulls of the sauce into a food processor and puree until smooth.
-- Add the vinegar and warm through.

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