Intoxicating, Sinful, Just Plain Delicious MARINARa SAUCE
- Ready In:
- 40mins
- Ingredients:
- 11
- Yields:
-
3-4 cups
- Serves:
- 4-6
ingredients
- 3 quarts tomatoes, home bottled (home bottled will be better if you have them but storebought will work if it's low sodium)
- 3 tablespoons olive oil
- 1 medium red onion, diced very finely
- 4 garlic cloves, crushed
- 3 tablespoons dry basil
- 1 tablespoon dry oregano
- 3 bay leaves
- 1 teaspoon black pepper
- 1 teaspoon red chili pepper flakes (optional)
- 1⁄2 cup red wine
- salt
directions
- Drain your jars or cans of tomatoes. SAVE THE JUICE! I'll post a recipe for my clear tomato soup. You can use it for that so nothing goes to waste.
- Work the tomatoes with your hands through a tight sieve to get rid of most of the excess liquid. You need just enough so that you can easily blend the pulp in a blender or food processer.
- Blend the pulp. Set aside.
- Finely dice your onion. Ok, you are ready to start cooking.
- Put oil in a medium sized heavy saucepan, bring up to heat and add onions to sauteé. I like a little extra oil, but use your discretion if you want less.
- Add crushed garlic. Garlic added before onions will get overcooked because there is never enough volume to balance the amount of heat in the pan, and overcooked garlic tastes a little acrid, when well-cooked garlic has a much smoother flavor. So always have your onions in as a protective base to your garlic. Let it get fully fragrant.
- Add all your dry ingredients, and sauteé in oil until onions are transparent.
- Add tomato pulp and red wine. It should be red, not white because it gives a deeper, richer flavor.
- Put a lid on and let it cook on medium heat stirring intermittently. It will take varying amounts of time depending on how thick you want it. I tried cooking it with a splash screen instead of a lid to get the excess liquid out quickly, but it was still such a mess that it's better to use the lid.
- When you have the consistency you want, turn off the heat and serve it up with your favorite pasta, or as a dipping sauce, on pizza, calzones etc. etc. etc.
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RECIPE SUBMITTED BY
I am an American married to a Desi from Bombay. I have been on Recipezaar since 2004. When I first signed up I was just learning how to cook Indian food. I have to say, it's a good thing I wasn't working during that time because then I had a lot of hours to devote to learning. It was complicated at first, but always worth it. There is nothing in this world like a great blend of Indian spices. I get a lot of my Indian recipes from my best friend, Rupali. Also I found a new youtube channel called Vah re Vah chef. He is absolutely amazing! If it's Vah re Vah, you know it's going to be very tasty. My main concern is that I am using authentic Indian recipes.
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<br>Most of my recipes will always be vegetarian, but I might throw in some Chicken every now and then, since I mainly use this website to keep track of meals I make for my family. I eat fish sometimes, but my husband doesn't like it, so I only eat it when we go out.