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Easy Marinara Sauce on WBTV News Charlotte, North Carolina

March 5, 2017 By Cynthia Ferich (Goch)

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marinara

Easy Marinara
28-oz. San Marzano Tomatoes
3 Tablespoons EVOO
1 cup chopped onion
1 Tablespoon minced garlic
1 small whole carrot
½ teaspoon salt
1/2 teaspoon dried oregano
Dash crushed red pepper
Handful of fresh basil leaves – chiffonade, reserving some for garnish over pasta

Sauté onion and garlic in EVOO until caramelized. Add tomatoes, smashing with a fork and then add spices and carrot. Cover and slow simmer for approximately 40 minutes. Discard carrot and sauce is ready to serve. Double or triple the recipe, if desired.  Serve over your favorite pasta, zoodles or spaghetti squash.

Note:  The carrot absorbs some of the acid from the tomatoes and is a natural sweetener.  Use a small carrot, as this is a quick sauce and you want the carrot to cook to absorb the acid.

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About Cynthia Ferich (Goch)

After writing and self-publishing “MaMa Mia Cucina” in 2007, Cynthia's writing, cooking and culinary teachings evolved into being as an entity surrounding food, fun, family and friends.

In an effort to capture her family’s ‘old world’ Italian recipes for future generations to enjoy, her grandmother, ‘Noni’, and Cynthia joined forces. "She measured, I wrote, and we cooked."

During her grandmother's latter 80 years, she traveled in memory through her life, as they shared in stories of a lifetime and long ago. As they shared this final chapter in her life, what Cynthia soon discovered through all of the measuring, cooking, sharing in the love of a family, and in the love of a friendship, was the passion for cooking, and a love that nourishes us all… It’s all about the FOOD!

MaMa Mia Cucina Cookbook

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Recent Blog Posts

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I met Cynthia and was immediately taken in by her charm and passion for cooking. She presented me … Read More

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