Master this recipe and you’re already half way being a saucier (saute’ chef as they called it).
I don’t claim to be a master yet but getting close with every trial. The recipe I’m sharing here is the one I came across longtime ago on internet. I’ve tried lots of variations, some of them were great, other just OK. This one here is the one with least number of ingredients all most all of which are available easily in a usual pantry.
- Small onion/ shallot finely chopped: 1
- garlic finely chopped: 4 cloves
- Tomatoes: 400 gms
- basil chopped: 5-6 leaves
- Olive oil: 2 tbsp
- Blanch the tomatoes: Heat water in a big saucer. When the water is almost boiled, remove from flame. Put in whole tomatoes and leave for 5-8 mins. Take out and remove the skin.
- Cut in half.
- Heat another pan. Put Olive oil. Add tomatoes and let cook for a while till they start to soften and can be mushed easily with a ladle. At this point add garlic and shallot.
- Once tomatoes are fully done mash them as much as you can with ladle. Add basil and cook for 2 more minutes.
- Put off the flame. The sauce is ready!
- Pour it over your spaghetti or use it in pizza or lasagna or simply use it as a dip!
Tip: I recommend NOT grinding the sauce and use it with tiny chunks (if any) as any tangy/ sour ingredient when in contact with metal (blades) loses flavor and color. There are chances the sauce tastes a little bitter/ artificial and turns darker in color if grinded.
Let me know when you try it and how it turns out. Also share your hacks for making Marinara Sauce.
4 Comments Add yours