Recipe ~ Quick & Easy Marinara

 

As always, if you just want the recipe, without the story behind it, click here.

This is my cheater version of marinara, and an edited version of the first recipe I ever used to make homemade marinara. It has nowhere near the depth and flavour explosion of my my full marinara recipe, but it is still good enough to rival most of the chain restaurants, and is ready in under 20 minutes. 

 The original recipe I found used butter, instead of olive oil, garlic powder instead of minced garlic (which is easy to keep on hand - I actually use dried, minced garlic, which I reconstitute in a small jar and keep in my fridge. Even professional chefs say there is minimal difference in cooked sauces and simmered/stewed dishes), no wine or wine vinegar, and just some dried oregano and either parsley or basil (can't remember which), instead of Italian seasoning. This takes the same amount of time and effort.. maybe an extra minute or less, and tastes way better, which is why it's posted here, instead of just letting people find that other one when searching. The OG tasted decent, for sure, but it was more like sauce packet marinara, vs chain restaurant marinara, if that makes sense. 

 

If you want to make something more like the little hole in the wall, authentic, family owned Italian restaurant, or nonna would serve, then you'll have to put in the extra time and effort for this recipe. Trust me. It's WORTH IT! But if you just want a darn good sauce for some pasta or mozzarella sticks right now, follow the instructions below. 

 Quick & Easy Marinara

Equipment:

• Medium saucepan.
• Something to stir with.
• Measuring cups/spoons/good eyeball.

Ingredients: 

     • 2 Tbs extra virgin olive oil 
    • 1-2 cloves garlic, minced
    • 1(6 oz) can tomato paste
    • 1 1/2 cups water 
    • 1 Tbs red wine vinegar or 2 Tbs dry, red wine
    • 1 tsp Italian seasoning
    • a dash each of Salt and pepper, to taste
    • Pinch of sugar

Directions: 

     1. Heat olive oil over medium heat in a medium saucepan. Add garlic and cook 1-2 minutes, until tender.

    2. Add remaining ingredients, bring to a boil over medium heat, stirring occasionally.

    3. Reduce heat, cover and simmer for 10 minutes. Taste, and adjust seasoning as desired.

Recipe ~ Majorly Mouthwatering Marinara (Instant Pot, Slow Cooker, or Stovetop)

As always, if you just want the recipe, without the story behind it, click here.

This big batch marinara can be made in the Instant Pot (or similar), slow cooker, or the stove top, and there are specific instructions for each. A food processor will come in very handy, but isn't absolutely necessary. It's such a big batch because it is a bit time consuming, and, trust me - you're going to want to have more on hand that just one meal's worth! So, have airtight, freezer safe containers on hand to store for later, and/or gift to others. Or, if you're really not into the make ahead thing at all or have zero freezer space, you can scale the recipe down. 

  

I resisted the urge to label this, "The BEST Marinara", because that's already been done multiple times, and that is subjective anyway. 

 

 That said, this recipe was created by testing many of "the best" recipes out there, from handed down family recipes, to restaurants, famous cooking shows, food networks, and food websites, to find the best of the best, then combining elements, methods, and ingredients to come up with a marinara that isn't missing anything, is well balanced, aromatic, the perfect texture, and truly embodies the classic, Italian, family recipes, melded with modern, fine dining experiences. My taste buds and test kitchen tasters say I nailed it, but don't take our word for it! Give it a shot and decide for yourself!

 The amount of olive oil may seem excessive, but it's really not. The additional olive oil - and be sure to use good quality, extra virgin olive oil -  improves the texture and gives it that "secret ingredient" level taste punch than may lesser recipes lack. 

 

If you're looking for a much quicker and easier, but still delicious marinara, check out my recipe for quick and easy marinara (releasing 2025.09.29, so the link won't work 'til then). If you're ready to put in the effort for the explosion of flavours, texture, and nuance of the genuine article, follow the instructions below, and prepare your palate for a delectable delight!  

 

Khaos' Marinara

Equipment:

• large Dutch oven (for stove top), heavy bottom skillet (for slow cooker), or an Instant Pot (or other electric pressure cooker).
• Food processor, blender, or potato masher type tool and large mixing bowl.

Ingredients: 

    • 1/4 Cup extra virgin olive oil 
    • 8-10 cloves garlic, minced
    • 2 (28oz) cans crushed/pureed tomatoes
    • 1(6 oz) can tomato paste
    • 1/2 Cup or a little more Merlot (or other dry, red wine)
    • 1/4 Cup fresh basil, finely chopped
    • 2 Tbs fresh oregano, finely chopped
    • 2 tsp fresh thyme, finely chopped
    • 2 tsp fresh rosemary, finely chopped
    • 1 tsp fresh marjoram, finely chopped
    • 1-2 Tbs fresh parsley, finely chopped
        (You can sub the fresh herbs for 2 Tbs Italian seasoning, or individual dried herbs - just use 1/3 the amount of dried, and make sure there is parsley in the seasoning mix, or add your own)

    • 1/2 tsp sea salt
    • 1/2-2 tsp fresh ground black pepper or medley (optional)
    • 1 tsp sugar

Directions: 

•  Pour tomatoes into bowl of food processor or blender, and puree until smooth, OR place in a large bowl and use hands and/or a masher to crush tomatoes until no large chunks remain and are as smooth as possible.
• Heat olive oil in a large Dutch oven (for stove top), heavy bottom skillet (for slow cooker) over medium-low heat - or the inner liner of the Instant Pot on sauté until shimmering. 
• Add garlic and cook for 1 minute.
• Add red pepper flakes (if using) and cook, stirring occasionally, until the garlic is golden-brown and fragrant, 1 to 2 minutes.
• Add tomato paste, and cook stirring often, until the paste is darker in color and fragrant, about 2-3 minutes.
• Add wine and deglaze pan, making sure nothing is left sticking to the pan, and allow to reduce for a minute or so.
• IF USING SLOW COOKER: Dump contents of skillet and all remaining ingredients into slow cooker, cook on high 4-6 hours, or low 6-12 hours, and skip to last step. Otherwise...
• Add remaining ingredients and bring to simmer.
• IF USING INSTANT POT: Seal lid and cook at high pressure for 30 minutes with a natural release, and skip to last step. Otherwise...
• Reduce heat to continue a gentle simmer, and cook, stirring occasionally, for an hour or two, until no longer acidic tasting and flavours are fully melded. 
• Serve over whatever sounds good, and portion the rest into 8-16 oz airtight containers for later. 

 Notes: 

• Can be stored in the fridge for a week or two, regular freezer up to 6 months, if airtight, and deep freezer indefinitely. (will still be safe to eat indefinitely in regular freezer, but taste and texture may change slightly) Vacuum seal containers before freezing for maximum freshness.    

Red Room (White Room - Cream Parody)

In the red room with tarp curtains in a warehouse
Onion country, crypto payments, wired hirelings
Blood  concourses run down to screams on the dark web
Website smiles on you grieving, for entertainment.

I'll wait in this place where the sun never shines
Wait in this place where the shadows run from themselves

You thought no strings would be perfect on her profile
That's the ticket, restless damsels, in chat windows
You fell into such a bad time from your frustration
As you logged in, felt my own need just beginning
I'm waiting for you when you come 'round back
Ties bind you so no chance to run from your hell.

At this party you're the feature for the hard crowd
Exultation in each new wound for high bidding
Hungry tigers webcam watchers look in your eyes
Getting messy, goodbye is close, my poor darling

You'll lie in this place bleeding for the crowd;
Die in the dark where the shadows run from themselves

© 2025 Khaos WolfKat

Micah (Luka Parody - Suzanne Vega 1987)

My name is Micah. 
I live where there is no shore. 
I live way East of you.
To drive here takes 3 hours or more

If you hear something late at night
Some kind of rustle, some kind of bite
Just don't ask me what it was
Just don't ask me what it was
Just don't ask me what it was

I think it's because I'm hungry
I try not to snack too loud
Maybe it's because I'm cranky
I missed my nap cause of the crowd

I brought you my zucchini long
What do you mean by, "That's so wrong?"
We just don’t measure anymore
We just don’t measure anymore
We just don’t measure anymore

Yes I think I'm okay
Found Grogu stealing snacks again
If you ask that's what I'll say
And it's not your business anyway

I guess I'd like to be alone
My diet's broken, buttons blown
Just don't ask me if I ran
Just don't ask me if I ran
Just don't ask me if I ran

His name is Micah
He wants a Daddy at his door
He lives way East of you
Yes I think you’ve heard that before

If you see crumbs across the floor
He'll say the green one’s back for more
Just don’t ask him "Where's the cake?"
Just don’t ask if he ate the cake
Just don’t ask him about the cake

Monday Noon at Acid Test
We laugh and cry, confess our mess.
If you ask why we don’t slack
We’ll just say "Keep Coming Back!"

If you hear laughter getting loud,
It’s just the parking lot naughty crowd.
Just don’t ask us what it was,
Just don’t ask us what it was,
Just don’t ask us what it was.

© 2025 Khaos WolfKat & [Anonymous]
An Acid Test original. Just don’t ask us what it was. 😏

One {With My Mug} (Metallica Parody)

 I can't remember anything
Until I've had my caffeine
Deep down inside I feel to scream
This withdrawal headache drops me

Now that the night is through with me
I'm waking up, I cannot see
Why no coffee's left for me
Nothing is real but pain now

Morning breath and I smell like death
Oh java, wake me
Back to my room my nerves to steel
In pumps life that I must feel
But can't look forward to a meal
Wait for the time when I live

I need a tube that sticks in me
Just want a nice caffeine IV
Synced to alarm clock so hands free
How divine would that be
Catch my breath as I wish for leth
Oh fresh brew wake me

Now the wait is gone, the coffee's done
Oh quad shot, help me
Take a breath, oh this roast has depth
Rich nectar, wake me

Darkness in a mug for me
All that I see
Absolute hoarder
I cannot give
I will not share
All for myself
Jitter juice making me well

Cuppa has given me sight
Given me speech
Sharpened my hearing
Strengthened my arms
Given me legs
Awakened my soul
Before I was just a shell

© 2025 Khaos WolfKat

Behold ~ The Dolly Llama!

dollyllama.biz.id

Introducing a brand new guru ~  your spiritual guide for the days when adulting is cancelled, naps are mandatory, and cranky is your default setting. 

 

She hails from the sacred space where mirth meets mysticism and seriousness gets side-eyed.

 

Her alphabet blocks of wisdom (cause who needs pearls!?) is perfect for those moments when patience is on backorder and enlightenment can wait until after snack time!

 

Soon to be available, pending interest level, in plushy form, and her various teachings as posters, postcards, greeting cards, and more.

Fake Wood End Table Refurbish

 I'd been trying to figure out for a while how I was going to "fix" the damaged area of this end table. It was my parents', and I hadn't even realised for some time that it wasn't real oak, like most of their living room furniture, and the other end tables, but turned out it is made of pressboard, with a fake wood laminate. Now, no hate on this! I have plenty of pressboard stuff, and it usually lasts well and looks great, but this one had gotten some water damage, and if you've ever had pressboard furniture, you know what that means! 

I forgot to take a picture before I started at all, but here are a couple pics that show it a bit...

Setting up all the nice stuff, both my things that had weathered well, or that I fixed up, and the stuff of my parents' that I inherited, in my new digs that are actually NICE (not like fancy nice, but not ghetto either), I didn't want that messing up the look of everything else, but the rest of it looked good, and it is a pretty solid piece. So, I started With sealing the damaged bit with epoxy. 

  

 Well.. ACTUALLY, I started with trying to paint a base layer over it all, but quickly discovered that the paint soaked right into the compressed sawdust that is pressboard, no matter how much paint I used, and just looked like there was NO paint there, which is why you can see paint on part of the table, but the one spot that looks like I didn't paint in that pic, so I did the epoxy bit, and THEN added a spray paint base. 

 

For some reason, I also didn't take a pic of it  fully spray painted, before the next step. Probably because I was in the process, but it was fully that khaki colour before I switched to the acrylic paints. 

 The next step was adding in large brushes of the main few colour blends, and some contrasting lines, get the feel of wood grain.

 You can see my creative mess pile.. err.. I mean workstation there, above. 

  Another angle and more coverage. 

 

 Starting to add in more texture here.   

Then I decided that I really liked how it was looking, but, it didn't match the rest of the table, so then came the idea to make it look like the top was made from reclaimed wood, so I painted the lines for that, and started working them in with the texturing.  

Yeah, it just looks like lines messily drawn on there at first, but trust the process! 

 

  More, more, more blending and texturing. 

 

 Just about done, but still doesn't have quite the right look. 

Annnnnd, now I routinely forget that it's not just real wood, like the other stuff, and nobody who visits believes it's just painted unless they look really close either. I am happy with the end result!