How to Make Marinara Sauce
This spicy sauce is perfect for dipping hot appetizers or garnishing a plate of pasta. Serves six as a pasta sauce. Does this Spark an idea?
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Things You'll Need
- 3 tbsp. olive (not virgin) oil
- 3 garlic cloves - peeled and minced
- 1 med. onions - peeled and finely chopped
- 1 tsp. salt
- 1 tsp. sugars
- saucepans
- 2/3 cup white wines
- 1/2 bunch Italian parsleys - washed, stemmed and finely chopped
- measuring spoons
- cutting boards
- 1/2 tsp. white pepper
- measuring cups
- 2 tbsp. freshly chopped basil
- 1/8 tsp. cayenne pepper flakes
- chef's knives
- 5 oz. tomato paste
- 1 28 oz. can plum tomatoes
- 2 tbsp. minced fresh oregano
- Chef's Knives
- Cutting Boards
- Measuring Cups
- Measuring Spoons
- Saucepans
- Measuring cups
Instructions
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1
Sauté the garlic and onion briefly with the oil in a large saucepan over medium heat. After a minute or two, add the wine and reduce by two thirds.
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2
Add the remaining ingredients and simmer for 2 to 3 hours.
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1
Tips & Warnings
The longer this sauce simmers, the better it gets. It improves with a night or two in the refrigerator, too.
If you can't use fresh basil and oregano, substitute one teaspoon of dried to a tablespoon of fresh herb.
Try using imported Italian tomatoes - many cooks swear by them.
You can also use this sauce on pizza.
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Comments
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DJSapphira
Dec 13, 2006
If you find that after cooking it, your sauce is a bit too sour, slowly add a couple of teaspoons of white sugar. Just do it to taste. If after that, it's still too tangy or acidic, add just 2 SMALL pinches of baking soda, stir in, cover, and cook for another half-hour. -
DJSapphira
Dec 13, 2006
If you find that after cooking it, your sauce is a bit too sour, slowly add a couple of teaspoons of white sugar. Just do it to taste. If after that, it's still too tangy or acidic, add just 2 SMALL pinches of baking soda, stir in, cover, and cook for another half-hour.
