Fresh Marinara

It has been weeks since I have blogged about food.  I think it was due to the fact I gained a few pounds over the holidays! Laying around with a leg injury did not help the matter. This is my second attempt at making chicken tenders. The first time was great but I cut corners and settled for a prepackaged honey mustard dipping sauce.  This time there was no laziness! Indeed, this was the first time I made a marinara dipping sauce. Let me tell everyone. I impressed myself!  I viewed a few online recipes and settled for my own style. I can’t give you exact proportions because I usually judge what I think is best.

ChickenTenders

The marinara includes:

3 Fresh tomatoes(on the vine) – the best variety!
2 cloves of garlic
a good pinch of basil
about an eighth of an onion (don’t worry, I will use the rest for another meal)
1/3 can of no salt tomato paste
1/2 teaspoon of sugar
1/8 teaspoon of black pepper and even less cayenne pepper

I did not add any water! All recipes state to add water and all the comments were that the end result was too watery. I even drained the tomatoes after finely chopping. I won’t go into the details of the preparation but if anyone wants to know just ask!  Saute the garlic and onion by themselves.  Then, bring everything to a boil. Then, reduce heat to very low and cook for at least 1/2 hour.

The marinara was delicious! Sweet with a spicy kick at the end.

The chicken tenderloins, as usual, were antibiotic-free and of local selection. Just breaded, fried, and drained on paper towels after cooking.

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