Marinara Sauce (updated)
I finally came up with marinara sauce that I'm happy with. The trick is to use San Marzano tomatoes because they are less acidic and overall better for a tomato sauce.
28oz. San Marzano tomatoes, preferably organic (pureed)
1/2 onion (finely diced)
1 1/2 cloves of garlic (minced)
3 basil leaves (sliced thinly into ribbons)
1/4 tsp. kosher salt
2 Tbsp. water (optional)
2 Tbsp. olive oil
Put enough olive oil in a sauce pan to coat the bottom; for me it's about 2 tbsp. Add the onion and saute for a few minutes, meanwhile mince the garlic and then add the kosher salt to it. Mash the garlic with the kosher salt then add it to the saucepan. Add the tomatoes and water and simmer on low for 30 minutes. Turn off the heat and then add the basil. Let it cool for few minutes.
28oz. San Marzano tomatoes, preferably organic (pureed)
1/2 onion (finely diced)
1 1/2 cloves of garlic (minced)
3 basil leaves (sliced thinly into ribbons)
1/4 tsp. kosher salt
2 Tbsp. water (optional)
2 Tbsp. olive oil
Put enough olive oil in a sauce pan to coat the bottom; for me it's about 2 tbsp. Add the onion and saute for a few minutes, meanwhile mince the garlic and then add the kosher salt to it. Mash the garlic with the kosher salt then add it to the saucepan. Add the tomatoes and water and simmer on low for 30 minutes. Turn off the heat and then add the basil. Let it cool for few minutes.
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