The day before a long run I try to have a larger meal in the late afternoon full of carbs. I have found a simple pasta meal helps fuel me for the run and keeps my tum-tum settled (i.e. no horrible digestion problems while running).
A few days ago HEAB posted her review of a simple homemade marinara sauce – since I was carbo-loading, I decided to take my first stab at a homemade sauce today.
Smitten Kitchen’s Tomato Sauce recipe is quite possibly the best marinara sauce I have ever had. It is so simple but incredibly smooth, velvety, and rich.
There are three ingredients:
- One 28 ounce can of whole peeled tomatoes
- One yellow onion (I only had red) cut in half (or quarters like I did)
- 5 tablespoons of butter
Add the tomatoes, onion, and butter to a pot (I used 3 quart pot). I also added 4 peeled cloves of garlic. Bring the ingredients to a boil on medium heat, and then reduce the heat to low and simmer for 45 minutes.
Oye! Mama Mia! If I can avoid it, I do not plan to use bottled marinara sauce again!
I prepared some whole wheat pasta while the sauce simmered and a simple salad of spinach, cucumber, walnuts, lemon juice, EVOO, and S&P.
I had this plate plus another serving of pasta. A few hours later I had a light salad and a brownie (sorry no pictures). Now, I’m off to bed.