Marinara Sauce

2 tbsp extra-virgin olive oil
4 cloves garlic
2 cans (each 28 oz / 796 ml) whole tomatoes
1 tbsp balsamic vinegar
A pinch each of salt, granulated sugar and hot pepper flakes
10 fresh basil leaves

In a saucepan, heat oil over medium heat; fry garlic, turning, until golden, about 3 minutes. Remove pan from heat.

Add tomatoes, mashing with potato masher. Stir in vinegar, salt, sugar, hot pepper flakes and basil. Return to heat and bring to a boil; reduce heat, cover and simmer, stirring occasionally, for about 45 minutes or until thick enough to leave space after spoon is dragged through. Let cool.

In food processor or blender, puree sauce.

Note: Make-ahead. Refrigerate in air-tight container for up to 3 days or freeze up to 2 months.

Mussels Marinara + Spaghetti

Makes 4 servings.

1.5 kg mussels
1 tbsp extra-virgin olive oil
1 small onion, minced
1 clove garlic, minced
1/2 cup wine
1 1/2 cups Marinara Sauce (recipe in separate post)
1/4 minced fresh parsley

Scrub mussels; remove any beards. Discard any that do not close when tapped. Set aside. (Make ahead. Refrigerate for up to 2 hours.)

In a pot, heat oil over medium-high heat; fry minced onion and garlic, stirring occasionally; until softened, about 5 minutes.

Stir in wine, sauce and half of the parsley; bring to a boil. Add mussels; cover and cook until mussels open, about 8 minutes. Discard any that do not open. Sprinkle with remaining parsley.

Easy Banana Cake

1 1/4 cups sugar
1/2 cup butter
2 eggs
1 tsp baking soda
4 tbsp sour cream
3/4 cup pecan or walnuts, chopped
1 cup banana, mashed
1 1/2 cups pastry or cake flour
1 tsp vanilla

Cream butter and sugar, add eggs, beaten very lightly, and the baking soda, dissolved in the sour cream.

Beat well, then add bananas, flour, 1/4 tsp salt and vanilla.

Bake in a well greased loaf pan (7 1/4 x 11 1/4 x 1 1/2 inch) in 175 degrees Celcius oven.

Bake for 35 - 45 minutes or until toothpick comes out clean.