A friend asked me to post my recipe for Marinara Sauce. I actually don't have one per se. I just chuck stuff in a pan as needed. However, I searched for something like mine and found this one. It basically has to be pretty simple although this one doesn't call for onions, but you can add them if you like. If you search you will find hot peppers of some kind added to many, originally this was not done, but if you want a spicy finish, obviously you can amend as required. This recipe came from the Italian Chef and is basically the same as I make and then freeze in portion sizes.
1/4 cup of extra-virgin olive oil
4 cloves of garlic sliced in half
1 35 oz can of imported Italian tomatoes
salt and pepper to taste
3 leaves of basil, washed, patted dry and chopped
Have a great day
Marinara Sauce Recipe
Prep time: | Cook time: | Total time:
Serves 6
1/4 cup of extra-virgin olive oil
4 cloves of garlic sliced in half
1 35 oz can of imported Italian tomatoes
salt and pepper to taste
3 leaves of basil, washed, patted dry and chopped
- Place garlic and olive oil in large sauce pan.
- Turn heat to medium and cook until garlic is soft and lightly browned.
- Crush the tomatoes and add with their juices.
- Fill empty tomato can 1/4 of the way with water and add to the tomatoes. Season with salt & pepper to taste.
- Bring to a boil, then lower heat to a simmer and cook until thickened approximately 20 to 25 minutes. Add chopped basil at very end, stir in and cook for 1 minute more.
Have a great day
Ooh I'm going to give that a go ... I am useless at thickening sauces ... my curries always end up watery .. any tips apart from resorting to cornflour?
ReplyDeleteHmm, Fil, I really don't know what you put in your curries. Obviously too much liquid somewhere along the line.
DeleteMy very Americanized Italian family always used Ragu and then doctored it like crazy. I never made home made sauce. Wouldn't it be easier to use a can of crushed tomatoes though?
ReplyDeleteRagu? I have used it in the past JoJo, but I do prefer homemade sauces. No reason why you couldn't use crushed/coped tomatoes but the genuine Italian imports (probably more expensive) taste a lot better.
DeleteThis sauce sounds quite good. I wonder how it would be to just use real tomatoes and then crushed them up. I bet yum, yum:)
ReplyDeleteObviously real tomatoes would be good Birgit, if you can get really ripe and flavourful ones. You would need to skin them first of course.
DeleteLooks a great recipe idea ... thanks for sharing.
ReplyDeleteBasil, garlic just great!
All the best Jan
Thanks Jan. I was wondering why your comments always come through twice. Any idea?
DeleteHey Jo and Jane - Jane's comments come over two at a time on mine, most of the time but not all of the time. Then I have a few other bloggers that happens to as well. One person told me it was because they were commenting from the mobile phone.
DeleteCould be I guess Ivy. Don't know as I don't use that kind of a mobile phone. I like something I can type on with all my fingers.
DeleteI think I'd like to make some and freeze it for winter use. Thank you, Jo.
ReplyDeleteI make it regularly and freeze it Dixie. Amazing how quickly I use it up though.
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