A hearty Marinara Sauce
Homemade marinara is very fast, and easy, and it tastes a million times better than a store bought option. A fresh, tangy marinara is the key to most pasta sauces and to a proper chicken Parmesan. Best way to use the rest of the sweet seasonal tomatoes.
Ingredients
1/2 cup extra-virgin olive oil
1 Spanish / yellow onion, finely chopped
2 garlic cloves, finely chopped
1 stalk celery, finely chopped
1 carrot, peeled and finely chopped
1 (32-ounce) can crushed / stewed tomatoes
1 dried bay leaf
Salt and ground black pepper to taste
Heat a large saucepan over medium-high heat with extra virgin olive oil. Add finely chopped onions and garlic and saute until the onions are translucent (approx. 10 minutes). Add finely chopped celery, carrots, and season with salt, pepper and paprika.
Saute all vegetables until soft (approx. another 10 minutes). Add the crushed tomatoes and dried bay leaves, and simmer over low-heat to thicken the sauce (approx. 1 hour). Remove the bay leaves. Season the sauce again with salt and pepper, to taste.
Take off the heat and blitz / blend the sauce with an immersion blender (alternatively transfer to a food blender) and blend till smooth.
Additional Tips :
- To add a bite, you can add some red pepper/ chili flakes or some finely diced green chillis to the marinara sauce
middleeastcoastchef
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