Simmering

Nobody can beat my mother's marinara sauce, but I think I may have come close. I pinched this recipe from a fellow blogger, and tweaked it to my tastes. Whenever I make a recipe that calls for tomato sauce, this is the one I use. It's scented with balsamic vinegar, cinnamon, and orange zest, then simmered for hours until it's thick and jammy. I love putting up a pot on a lazy afternoon, letting it simmer, then freezing the sauce in portions to have whenever I feel like it.

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