Hidden Treasures {Recipes: Marinara Sauce and Italian Herb Mix}

This is an odd little recipe for Marinara Sauce my mother hand wrote in the back of her 1961 copy of The New York Times Cook Book by Craig Claiborne. I wanted to try it, but didn't hold much hope that I would like it much, it just sounds a bit bland. It turns out I like it a lot and I even find myself craving it. The sauce has a very comforting flavor. So, if you have old cook books, look for handwritten treasures in them!

Marinara Sauce

I used the leftover sauce on top of sourdough pizza crust with a bit more mozzarella and a little grated Parmesan, it was delicious!

1/4 cup butter
2 tablespoons flour
1 cup milk
1 1/2 cups chicken broth
1-8 ounce can tomato sauce
1-2 cup mozzarella cheese, grated (I used 1 cup)

Italian Herb Mix, see below

Melt butter in a 3.5 quart sauté pan or medium size saucepan, whisk in flour and cook for a minute while continually whisking. Slowly whisk in milk and chicken broth. Continue cooking and stirring until sauce starts to thicken, add tomato sauce, Simmer sauce for 15 minutes, then sprinkle with grated mozzarella.  Serve over your favorite pasta or use as a pizza sauce. 

Note: The recipe does not call for salt, chicken broth and tomato sauce has salt in them. I put a little finishing salt on while serving, but it was good without it. 

Italian Herb Mix

This is from my mother's old recipe file. I sprinkled a little on top the pasta when serving and on the pizza before baking. This is optional, the sauce is good without it. I added it more for garnish than flavor, although it is an excellent herb mix for recipes calling for Italian herbs. 

3 tablespoons oregano

1 tablespoon thyme

2 tablespoons each basil, marjoram, parsley

1 tablespoon rosemary

2 small bay leaves*

Stir all of the herbs together, except the bay leaves. Store the herb mixture is a small jar with the 2 whole bay leaves. 

*Note: the original recipe calls for the bay leaves to be crushed. Bay leaves pieces can be sharp and be difficult to swallow, especially for elderly or children, therefore I leave them whole. I put them into the jar and figure some of the flavor diffuse into the mixture. If not, it looks pretty in the jar.

Enjoy!