My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!

  


For the latest details be sure to check my book page!  

                               

Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free

 

« ann + chris | trash the dress | Main | nut clusters + gifts in jars »
Tuesday
Dec112012

rosemary red wine marinara sauce + garlic oregano pizza sauce {gifts in jars}

Remember how excited I was yesterday?

Well you lovely people just made me even more excited.  Thanks for all of the great feedback.  The jarring of foodie gifts will continue!

rosemary red wine marinara + garlic oregano pizza sauce || edible perspective

While sweets are fine + dandy, I personally cannot survive on them alone.  So today, we have something savory.

Something you are going to have a hard time giving away.

Something you will eat by the spoonful.

Actually, make that 2 somethings.

rosemary red wine marinara + garlic oregano pizza sauce || edible perspective

While you could easily gift the sauce in a jar and call it a day, it would also be fun to create more of a complete package and still keep things affordable and fun.

Idea #1 

  • marinara sauce
  • box of pasta [repackaged in a jar if desired – don’t forget to include the instructions!]
  • bottle of wine [50 wines under $20]
  • store bought or homemade loaf of fresh bread

Idea #2

  • pizza sauce
  • fresh pizza dough or if gluten-free check for packaged crust mixes [ie: Bob’s Red Mill]
  • fresh mozzarella cheese
  • fresh basil

rosemary red wine marinara + garlic oregano pizza sauce || edible perspective

marinara   pizza sauce in jars -- edible perspective-7

Like yesterday, the packaging was simple and took just minutes to put together.  Instead of burlap, I simplified things today and used a brown paper grocery bag.

  • First, I crumpled up a large piece of the bag for 1-2 minutes until it was soft and wrinkled. 
  • Then, I smoothed it out and tore it into semi-straight strips. 
  • I wrapped it around the jars and secured it with a piece of scotch tape (hot glue would also work).
  • Next, I placed a small piece of tape on the tag and stuck it to the brown paper.
  • Lastly, I tied the string around the jar multiple times and left enough to double knot in the back and then trimmed the ends.

rosemary red wine marinara + garlic oregano pizza sauce || edible perspective

Now, as far as the recipes go?

I’ve been making variations for both of these recipes for years now.  They never, ever fail me.  It seems so easy to grab a jar of sauce at the store, but how often are you disappointed?  For me that would be almost always.

I think you are going to really appreciate the simplicity of these recipes.  I jazzed up the marinara sauce with a little red wine today.  This is something my dad has been asking me to try for awhile.  So, this one’s for you, dad!!

We always have a box of wine around [Bota Box all the way!] and I finally felt like giving it a try.  Totally worth it.  I also had a large sprig of rosemary hanging around and threw that in as well.  The wine and rosemary worked together better than I expected.

rosemary red wine marinara + garlic oregano pizza sauce || edible perspective

Print this!

Sauce in Jars vegan/gluten-free/grain-free

Rosemary + Red Wine Marinara Sauce [adapted from simple red sauce – yields ~20oz or 2 1/2 cups]

  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons diced shallot
  • 2 teaspoons minced garlic
  • 1 1/2 teaspoon finely chopped fresh rosemary
  • 1/2 cup red wine [I used a Cabernet Sauvignon]
  • 28oz whole peeled tomatoes, drain 1/2 cup
  • 2 tablespoons tomato paste
  • 1-2 teaspoons sucanat [or pure cane sugar]
  • salt + pepper to taste
  1. Heat olive oil in a large pot over medium heat.
  2. Once hot, add the shallot and cook for about 3-5 minutes until golden brown.  Stir frequently.
  3. Add the garlic and rosemary and stir for 30 seconds.
  4. Slowly pour in the wine and increase the heat slightly.
  5. Let simmer for about 5 minutes until the liquid is reduced by about half.
  6. Slowly pour in the tomatoes [less 1/2 cup liquid] and tomato paste and stir until well combined.
  7. Break apart the tomatoes by mashing them with a large wooden spoon, or a potato masher.
  8. Add in 1 teaspoon of sucanat and salt + pepper. I used about 1/2 teaspoon each of s+p.
  9. Bring to a boil uncovered and then reduce heat to simmer for about 10 minutes.  Stir occasionally.
  10. Using an immersion blender, blend slightly in the pot to break up the tomatoes a bit more.  If you want a smoother consistency, blend longer.
  11. Let simmer for another 10-15 minutes until thickened.  Stir occasionally.
  12. Taste and add more salt/pepper/sucanat if desired. The flavors will develop more as it sits.
  13. Take off the heat when desired consistency is reached.
  14. Let cool to room temperature, then place in jars and refrigerate for about 1 week.

Garlic Oregano Pizza Sauce [yields ~16 oz, or 2 cups]

  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon dried oregano
  • 2 1/2 teaspoons minced garlic
  • 1 1/2 teaspoons dried parsley
  • 24-28oz can/jar strained tomatoes
  • 1/4 cup tomato paste
  • 1-2 teaspoons sucanat [or pure cane sugar]
  • salt + pepper to taste
  1. Heat olive oil in a large pot over medium heat.
  2. Once hot, add the oregano, garlic and parsley and stir constantly for 30 seconds – 1 minute until the garlic starts to brown.
  3. Carefully pour in the strained tomatoes (it will spatter) and stir in the tomato paste.
  4. Add in 1 teaspoon of sucanat and salt + pepper.  I used about 1/2 teaspoon of each.
  5. Bring to a boil, then reduce heat to simmer for 15-20 minutes, stirring occasionally.
  6. Taste and add more salt/pepper/sucanat if desired.  The flavors will develop more as it sits.
  7. Take off the heat when desired consistency is reached.
  8. Let cool to room temperature, then place in jars and refrigerate for about 1 week.

notes:

  • To freeze: Be sure the sauce has fully cooled to room temperature and then placed in the fridge until cold.  Pour into the jar leaving at least 3/4” of space from the top to account for liquid expansion.  Place in the freezer with no lid and let freeze.  Once frozen, place a small piece of saran directly on the sauce and then secure with a lid.  Thaw in the fridge and reheat in a pot over medium.  *Use caution when freezing liquids as the jars can burst if filled all the way.  These tips will help ensure that doesn’t happen! 
  • Using strained tomatoes for the pizza sauce will result in the best sauce consistency and no need to use an immersion blender to smooth out.  The jar I used was 24oz but most large cans are 28oz, which should work fine for this recipe as well.
  • If you want a smooth marinara sauce, thoroughly blend with an immersion blender or stand blender.
  • Double the marinara sauce ingredients if you want a full 32oz jar [pretty standard size] plus some leftover.
  • If you don’t want your sauce as thick let it simmer with the lid on so less liquid evaporates. 

I’ve also made the sauce in our slow cooker, which worked perfectly.

rosemary red wine marinara + garlic oregano pizza sauce || edible perspective

I ate at least 1/2 cup of sauce straight from a spoon today and then another cupful over dinner.  I guess I just gifted myself!  Oops.

Ashley

If you want to share a gift in a jar that you’re making this year, please feel free to do so! Either tweet or instagram the photo to @edibleASH with the hashtag: #giftsinjars  Or, email the photo and your name to at: edibleperspective AT gmail DOT com

Reader Comments (18)

This sauce sounds great, and the packaging is so cute and simple! I made a mesquite barbecue sauce tonight and definitely did the whole "oops I ate half the batch straight from the pot" thing, so I understand your troubles!
ADORE this idea and I may even just have to use it for this christmas!
That rosemary red wine marinara sounds amazing - never mind about giving it to my friends and family, I want to make it for myself! This is such a great idea though, thank you for the inspiration : )
December 12, 2012 | Unregistered CommenterKathryn
Awesome idea! I love all the baking and sweets that come with the holidays, but its really nice to see a savory food gift idea too. And it's great because it basically is a built-in dinner :) Love all the wrapping and labels--Martha Stewart would be proud, haha.

Making tomato sauce is one of my favorite things to do, so I should definitely do this!
December 12, 2012 | Unregistered CommenterLaura (Blogging Over Thyme)
Love your gifts in a jar ideas. I'm really struggling with buying presents this year, i hate to buy for the sake of it and also need to be particularly frugal since i'm quitting my job in the new year so finances will need to be very closely monitored! Maybe i will make a huge family hamper full of all my goodies and a few mix jars :-)
December 12, 2012 | Unregistered Commenterjo@includingcake
Now this is an edible gift I didn't even think about! Who doesn't like pasta + sauce+ and wine!
December 12, 2012 | Unregistered CommenterAbby @ The Frosted Vegan
I am LOVING your gifts in a jar ideas! Seriously, they are so creative and make the perfect gifts!
December 12, 2012 | Unregistered CommenterLauren
I definately thought you'd have a few wine bottle pics, maybe DopeWine.
December 12, 2012 | Unregistered CommenterJeff
Yay jars! I love your little labels tied on with twine...beautiful!
December 12, 2012 | Unregistered CommenterKatie
@Jodye - I'm glad to not be alone with the, "oops, ate half the batch!" :)

@Kathryn - You are most welcome!

@Laura - I'm trying to come up with a few more savory ideas! I laughed at the MS comment...haha

@Jo - I completely understand what you mean! Best of luck to you!

@Abby - I'm glad you agree! hehe

@Jeff - Hiii dad!! Nope, the wine came straight from a box. No fancy wine photos. :) We've been out of the "Dope Whine" for years now, but I wish we had some left!
December 12, 2012 | Registered CommenterAshley
Fabulous idea!!!!......Question...How do I make the lettering/labels happen?...Your technique (and amazing-looking sauces) are well-explained...but is there a certain method to the printing of the labels?...Thanks for the inspiration!
December 12, 2012 | Unregistered CommenterDonna
I was a little unsure about being able to find/afford burlap for a jar treat, so the paper grocery bag idea is brilliant - I have so many lying around, and I was actually already planning on using them to wrap presents with!
I may have to make that rosemary marinara for myself :) I love using rosemary during this time of year!
December 12, 2012 | Unregistered CommenterKatie @ Blonde Ambition
@Donna - I'm so sorry about not giving a more thorough instruction for the labels. I created them very quickly in Photoshop but it would take awhile to explain the how-to. I also know most people don't have access to photoshop. You could easily hand-write them onto thick cardstock and even dress them up with colored paper, stamps, or stickers. Hope this helps!

@Katie - I'm so glad the paper bag idea will work for you! I also adore rosemary!
December 12, 2012 | Registered CommenterAshley
Oh my, these look heavenly! I was on the hunt for a good pizza sauce (for years, literally) until I found yours. Now it's the only one I'll eat! I imagine these are just as good....that garlic oregano one is beckoning me! :-)
December 13, 2012 | Unregistered CommenterLauren
@Lauren - I am beyond happy to hear you say you love that recipe!! I think pasta/pizza sauce sounds so intimidating for some reason, but these always turn out incredibly flavorful and are beyond easy. I poured it over lightly fried tempeh (oat flour/spices/egg wash) last night and am already sad the sauce it nearly gone. Hope you enjoy this version and thanks for the feedback! :)
December 13, 2012 | Registered CommenterAshley
Love your series on gifts in a jar, keep them coming. I have decided to do gifts in a jar for a lot of people this year and I love your inspiration.
December 13, 2012 | Unregistered CommenterChelsea
how long can these sauces keep?
December 13, 2012 | Unregistered CommenterJun
@Jun - The sauce should keep for about a week. If you want to make a few batches it can also be frozen. Check the "notes" section under the recipe for the directions! :)
December 13, 2012 | Registered CommenterAshley

PostPost a New Comment

Enter your information below to add a new comment.

My response is on my own website »
Author Email (optional):
Author URL (optional):
Post:
 
All HTML will be escaped. Hyperlinks will be created for URLs automatically.