Crostini and Marinara sauce recipes by Chef Nonna from Nonna’s Family Kitchen
Crostini Recipe
1/2 lb fresh grape tomatoes chopped (McMullan Family Farm)
2 cloves minced fresh garlic (Abundant Harvest Gardens)
3 tbs extra virgin olive oil (EVOO)
1 tsp salt
1/2 tsp pepper
1 tbs finely chopped fresh basil leaves (Heirloom Gardens)
1 tsp dried oregano
1 French baguette sliced on the diagonal (TGM Bread)
Finely chop grape tomatoes remove any seeds and place in a medium bowl
Add minced garlic, basil, oregano, salt, pepper and two tbs of EVOO
Set aside for at least one hour at room temperature
Slice baguette diagonally into 1/2 inch slices
Arrange slices on a baking sheet
Brush slices with EVOO
Place on a hot grill pan or in a 400 oven for 4 to 5 minutes until slightly golden
Remove to a platter and spoon tomato mixture onto the grilled slices of bread
Marinara Sauce
1 can 28 oz San Mariano peeled tomatoes
4 tbs EVOO
1 tbs minced garlic (Abundant Harvest Gardens)
1 tbs minced onion (Rodgers Greens and Roots)
2 tbs chopped fresh basil (Heirloom Gardens)
1 cup of water
1 tbs salt
1 tsp pepper
Angel hair pasta (Honest Harvest Pasta)
Heat extra virgin olive oil on medium heat
Quickly add minced onion and garlic and cook until translucent and light golden
Add crushed tomatoes and 1 cup of water
stir then add salt, pepper and chopped basil
Bring to a boil and quickly reduce heat to a low simmer
Cook covered for approximately 30-36 minutes
Cook the pasta as instructed on packaging
