Marinara Sauce by Colleen
Hi Barb --
Here is another recipe for Feast Everyday from the food blog The Italian Dish. Laddie introduced me to the blog. Not every recipe on it is a winner, but this one is really good.
I usually triple or quadruple the recipe in a big pot and then freeze smaller portions. It is ridiculously simple and fast to make. I often use San Marzano crushed tomatoes because they are going to end up pureed anyway and they are slightly less expensive than the whole tomatoes.
I do use a little chili pepper per Charlotte's request, although it is good without. The sauce has great flavor and is a good consistency - not too thin and not to thick - in terms of coating pasta.
---Colleen
Marinara Sauce
(from The Italian Dish)
you can add a little red hot chili pepper to the sauce, if you want a little zip ---
makes 2 cups
2 tablespoons extra virgin olive oil
2 cloves garlic, chopped
1/4 cup finely chopped onion
1/2 teaspoon sea salt
freshly ground pepper
1/8 cup grated carrot
1 28-ounce can San Marzano Tomatoes
1 teaspoons dried oregano
1 teaspoons dried thyme
a few fresh basil leaves (optional)
1 tablespoon sugar (optional)
In a large heavy pot, gently heat olive oil, onions, sea salt and a little freshly ground pepper (and the chili pepper, if using) and saute over low heat until the onions are soft, about 10 minutes.
Add garlic and saute for a minute. Add carrots and saute another 5 minutes.
Add the San Marzano tomatoes and their liquid and break up the tomatoes with a wooden spoon (or
just crush them with your hands, like I do).
Add the herbs and sugar, if you are using it. Simmer gently, uncovered, for about 20 to 30 minutes,
until the sauce has thickened.
Puree the tomato sauce either with an immersion blender right in the pot, or transfer the sauce to a blender and puree until smooth.
If you want to make a double batch, the sauce freezes very well.
---Colleen
Here is another recipe for Feast Everyday from the food blog The Italian Dish. Laddie introduced me to the blog. Not every recipe on it is a winner, but this one is really good.
I usually triple or quadruple the recipe in a big pot and then freeze smaller portions. It is ridiculously simple and fast to make. I often use San Marzano crushed tomatoes because they are going to end up pureed anyway and they are slightly less expensive than the whole tomatoes.
I do use a little chili pepper per Charlotte's request, although it is good without. The sauce has great flavor and is a good consistency - not too thin and not to thick - in terms of coating pasta.
---Colleen
Marinara Sauce
(from The Italian Dish)
you can add a little red hot chili pepper to the sauce, if you want a little zip ---
makes 2 cups
2 tablespoons extra virgin olive oil
2 cloves garlic, chopped
1/4 cup finely chopped onion
1/2 teaspoon sea salt
freshly ground pepper
1/8 cup grated carrot
1 28-ounce can San Marzano Tomatoes
1 teaspoons dried oregano
1 teaspoons dried thyme
a few fresh basil leaves (optional)
1 tablespoon sugar (optional)
In a large heavy pot, gently heat olive oil, onions, sea salt and a little freshly ground pepper (and the chili pepper, if using) and saute over low heat until the onions are soft, about 10 minutes.
Add garlic and saute for a minute. Add carrots and saute another 5 minutes.
Add the San Marzano tomatoes and their liquid and break up the tomatoes with a wooden spoon (or
just crush them with your hands, like I do).
Add the herbs and sugar, if you are using it. Simmer gently, uncovered, for about 20 to 30 minutes,
until the sauce has thickened.
Puree the tomato sauce either with an immersion blender right in the pot, or transfer the sauce to a blender and puree until smooth.
If you want to make a double batch, the sauce freezes very well.
---Colleen