Are you a clean freak? I am. I can go INSANE with the cleaning. And, I do – especially in the kitchen.
I’m obviously looking for affirmation. So, tell me you’re crazy like me! Are you?
And nothing – and I mean nothing – messes up a kitchen like making your favorite marinara sauce. Whether from scratch or Semi Olie-Made, it’s all a mess. But, what’s a girl to do when all she wants for dinner is to hit up the sauce? You make it anyway and worry about the consequences after the delicious meal is over.
See my pretty kitchen? That sauce looks harmless right?
It’s not. It’s a tomato-licious volcano ready to explode EVERYWHERE.
A closer look only proves my point. The pot is already spewing and I can imagine the horror and catastrophe to be left behind once it really simmers. (Are these my actual thoughts when I cook? Yes. And, yes – I have problems. No judgment!)
At this point you may be thinking/pondering of the following:
1. Why didn’t she just use a bigger pot? Great question folks! I have no answer other than – I didn’t think it would get this large. That’s what she said.
2. What is that around the stove trim rings? Don’t know what I’m talking about. Look again:
This is my NUMERO UNO tip for keeping your stove clean – FOIL! If you have ever cleaned them, you know it’s a mess. You have soak, scrub and sometimes repeat the process.
I tend to cook many meals at one time and it takes a toll on my stove top. If you’re like me, you know that things get stuck after that much heat.
Wrapping the rings in foil is a trick my mom taught me to ensure that I have one less thing to clean. I not only wrap the ring, but I also the part under the ring – the cup-like part with the hole in it. (That’s what she said.) If you think of the name – tell me and I can delete this whole pathetic paragraph with one word!
Easy keep-it-clean tips/tricks like these help me relax just a little bit more when I cook. Tips/tricks like these help me relax just a little bit more while I enjoy my favorite marinara sauce.
Marinara Sauce - Vegetarian
- 5 tbsp olive oil
- 1/2 cup finely chopped onion
- 5 cloves garlic, minced
- 1 (28 oz) canned tomatoes, diced
- 1 (12 oz) bag of cherry tomatoes, halved (or you can use regular tomatoes – 1 cup chopped)
- 3 tsp salt
- 1 tsp honey (vegan option: sugar)
- 2 bay leaves, crumbled finely with your hands
- 1 (6 oz) can tomato paste
- 1 tsp dried basil
- 2 tsp garlic powder
- 1 tsp oregano
- 1 tsp ground black pepper
- Heat large (don’t make the same mistake I did) sauce pan over medium-high heat.
- Pour olive oil and heat.
- Add onions and garlic. Saute until translucent.
- Add fresh tomatoes, honey, salt and bay leaves. Cook until the tomatoes become soft and the juices start flowing – approximately 10 minutes.
- Pour entire can of tomatoes into sauce pan.
- Cover and reduce heat to low and simmer for 2 hours.
- 30 minutes before the sauce is done – add the tomato paste, basil, oregano, garlic powder, and black pepper.
- I added tempeh to mine as follows:
- 30 minutes before the sauce is done, I saute 8 oz tempeh (roughly chopped) in another pan with some olive oil until fully heated inside and a bit browned on the outside.
- Add it into the sauce about 15 minutes before the sauce is done.
- This is a chunky sauce. If you want it to be smoother, run the final sauce (prior to the addition of any tempeh) through the blender. Or use your immersion blender.
How do you keep your kitchen clean while you cook? What’s your keep-it-clean tip/trick? Do you wrap your stove rings in foil? Are you a clean freak?