Batch Cook: Chunky Marinara

IMG_0374 IMG_0376I’ve been batch cooking on weekends when I’m home to help get my family through the week. This week, I have made some baked tofu, will do biscuits and gravy later, and have a giant pot of chunky marinara sauce on. I thought I would share the marina recipe here (though it’s an easy one). This makes a HUGE batch. It freezes well and can be kept in the fridge for a week. I suggest keeping it in a glass container or jar.

Chunky Marinara

3 sweet onions, chopped
8-10 celery stalks, diced
6-8 summer squash, diced
4-6 garlic cloves, minced
3 large (28 oz) cans of diced tomatoes
2 large (28 oz) cans of tomato sauce
6 T Italian seasoning
3 T salt
1 cup nutritional yeast
Pepper to taste

Add all ingredients to a large pot (I use a pressure cooker with lid off). Bring to a boil and then turn heat back to maintain a simmer for several hours. The longer it cooks, the sweeter it will get.

Serve over pasta, on pizza crusts, on bagels, over rice, or over roasted vegetables.

Green Tomato Marinara Pasta


This was my other experiment last week when trying to use up many pounds of green tomatoes. It also came out deliciously!

1 sweet onion, diced
6 cloves garlic, minced
8-10 green tomatoes, sliced
2 T olive oil
2 T dried basil (or 1/2 cup fresh chopped)
1 T dried oregano
Sea salt to taste

Place tomatoes, garlic, onion, and spices in large baking pan. Drizzle with olive oil. Roast in oven at 450* for 15 minutes or until tomatoes are cooked through.

Remove from oven and allow to cool a few minutes. Move mixture to food processor and pulse gently.

Toss with pasta and serve. Optionally, add 1/3 cup nutritional yeast for a cheesy flavor.

Eggplant Non-Parm – Vegan Recipe



IMG_1029webFor Eggplant
2 eggplants (medium to large), sliced thinly
1 sleeves of wheat saltines, blended to a coarse powder (pretzels or will work)
2 cups panko bread crumbs (or increase the crackers)
3 cups flour
4 tsp salt
4 tsp ground pepper
1/3 cup nutritional yeast flakes
2 T Italian seasoning
4 cups soy milk or rice milk (unsweetened, unflavored)
1/2 cup white vinegar
olive oil

(note – depending on how big your eggplants are, you may need to do a second batch of the wet and dry mixes)

IMG_1032webFor marinara sauce
1 red pepper, diced
2 stalks celery, diced
1 medium onion, diced
5 cloves garlic, minced
2 cups diced tomatoes
35 oz crushed tomatoes
2 T raw sugar
2 T Italian seasoning (or fresh basil and oregano to taste)
3 T olive oil
Sea salt and pepper to taste




For eggplant
Place soymilk in a shallow bowl and add vinegar.  Whisk until the milk thickens. It will smell sort of like buttermilk.
Place dry ingredients in larger shallow bowl and mix well.
Individually, dip slices of eggplant in the milk mix (both sides) and then press firmly into the dry mix (both sides)
Coat a baking sheet with olive oil and place slices in one layer. Bake at 425*. Flip when the bottom begins to brown to cook the second side.

For marinara
Put olive oil in large saucepan and heat at medium high. Add onions, red peppers, celery, and garlic and sauté until they begin to soften. Add tomato (diced and sauce) and sugar and stir. Simmer 20 minutes or longer.