Hey everyone, it is me, Dave, welcome to my recipe site. Today, I will show you a way to make a special dish, fresh tomato marinara sauce. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Fresh tomato marinara sauce is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It is easy, it is fast, it tastes delicious. They are fine and they look wonderful. Fresh tomato marinara sauce is something which I’ve loved my entire life.
Italian Tomatoes Prepared With Regional Ingredients Strike A Delicious Balance. From Bright Genovese Basil To Bold Calabrian Pepper. Heat olive oil in a stockpot over medium heat. Sauté garlic in large pot in olive oil.
To begin with this recipe, we have to prepare a few components. You can cook fresh tomato marinara sauce using 8 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Fresh tomato marinara sauce:
- Take 10 plum tomatoes
- Take 1 medium yellow onion
- Take 8 clove garlic
- Make ready 3 tbsp olive oil
- Take 1 tbsp Salt
- Make ready 2 tsp sugar
- Prepare 1 chopped basil
- Take 1 tsp black pepper
Classic marinara sauce is chunky in texture. But if you like to have a smooth marinara sauce then blend it. Tomatoes - A marinara sauce is best made with crushed and strained San Marzano or plum tomatoes, which are sweeter than most other tomatoes. I love to pick local red ripe, yet still firm tomatoes.
Steps to make Fresh tomato marinara sauce:
- Boil tomatoes in a big pot of water for 1 minute, or until the skin around the tomatoes start to rip.
- Drain the tomatoes and then shock them in cold water. Peel the skins off of them and put in a blender. Puree until desired texture.
- Saute chopped onion until translucent over medium heat with olive oil. Reduce heat to low and add chopped garlic. Cook until soft but be sure not to brown or burn the garlic.
- Add pureed tomato, salt, pepper, and basil to onions and garlic. Taste and adjust salt as needed.
- Cook on low heat for 1 to 2 hours.
Tomatoes - A marinara sauce is best made with crushed and strained San Marzano or plum tomatoes, which are sweeter than most other tomatoes. I love to pick local red ripe, yet still firm tomatoes. And, I also add a tbsp spoon of brown sugar for added sweetness and color. Heat the olive oil in a large non-reactive pot over moderate heat. Add the parsley and garlic and cook briefly to release their.
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