Fuggedaboutit! Marinara sauce is a great thing to have on hand at all times to make a fast and flavorful meal. Double or triple this recipe and freeze the sauce in pint-sized containers. Just pull out of your freezer and make a quick and delicious dinner by tossing it with cooked pasta. Or for a quick snack, spoon on some toasted Italian bread and sprinkle with your favorite cheese (Parmesan and mozzarella work nicely).

　　

Ingredients

makes 3 1/2 cups

　　1/4 cup olive oil

　　4 garlic cloves, minced

　　2 shallots, chopped

　　1 (35-ounce) can crushed tomatoes

　　3 fresh basil leaves, chopped

　　1 teaspoon red pepper flakes

　　1/2 teaspoon dried oregano

　　Salt and freshly ground black pepper

　　

Step 1

Heat the olive oil in a medium saucepan set over medium heat. Add the garlic and shallots, and sauté until the garlic starts to brown, about 5 minutes. Do not burn the garlic or your sauce will be bitter. Add the tomatoes with their juice, basil, red pepper flakes, oregano, salt, and pepper, and stir well. Bring the mixture to a boil, stirring occasionally. Reduce the heat to low and simmer gently for 25 to 30 minutes or until the sauce has thickened.

　　

Step 2

Store in an airtight container in the refrigerator for up to two weeks or in the freezer for up to two months.

　　From The Casserole Queens Cookbook by Crystal Cook & Sandy Pollock. Copyright © 2011 by Crystal Cook and Sandy Pollock; Food photographs copyright © 2011 by Ben Fink. Published by Clarkson Potter/Publishers.Crystal Cook and Sandy Pollock, the Casserole Queens, have been delivering casseroles in Austin, Texas, since 2006; they also teach cooking classes at Whole Foods stores in the area. They have been featured on Food Network's Throwdown! with Bobby Flay and Bobby Flay Radio on Sirius XM, as well as on television news and radio talk shows.