Homemade Marinara

Ingredients:

8-10 tomatoes (mixed Roma & on-the-vine)
1/2 yellow or white onion
Garlic, 4-5 cloves, peeled
Olive oil
Basil
Thyme
Salt
Pepper
Tomato sauce, 8oz

Directions:

Chop all the ingredients up and put it into a 9x13 pan. Toss it with olive oil and seasonings. Stick it in the oven at 200 degrees for 3 hours. You want everything to be nice and mushy. Put it in a blender or food processor and puree. Add your can of tomato sauce and puree some more. The sauce should be pretty smooth. Taste it and add extra seasonings as needed.

You could probably even add parmesan or Romano and give it a cheesy flavor at this point.

This makes 2 pint size jars. If you will be using this quickly, ok, if not consider canning or freezing.

Mozzarella Sticks

Ingredients:

16 string cheese, removed from wrappers

1/2 cup flour

2 eggs

3 tablespoons milk

1 tablespoon dried parsley flakes

Canola oil, for frying

Marinara sauce for dipping

2 cups panko bread crumbs

Directions:

Slice string cheese in half for a total of 32 pieces.

Place flour in a small bowl.

In a separate bowl whisk eggs and milk.

In another separate bowl, combine panko bread crumbs with parsley flakes.

 

TO ASSEMBLE:

One by one roll mozzarella sticks in flour, then dunk in egg/milk mixture, then place in panko crumbs. Use your hand to sweep crumbs all over the mozzarella stick. Gently remove and place on a tray or cookie sheet. Repeat until all mozzarella sticks are coated.

**Place tray in freezer for 20 to 30 minutes to flash freeze**

TO COOK:

Heat 1 1/2 inches of canola oil in a large skillet over medium heat. When hot, add mozzarella sticks 8 at a time. Watch closely and turn over to evenly brown, cooking less than 2 minutes. Do not allow cheese to bubble and leak.

Remove to a paper towel-lined plate.

Serve immediately with warm marinara sauce.