Tuesday, September 18, 2007

Marinara Sauce

  • tomato
  • water
  • basil
  • parsley
  • onion powder
  • garlic (fresh minced)
  • salt
  • pepper

    1. Fill small saucepan with a few cups of water & bring to boil.
    2. Score skin of tomato in a few places with serrated knife.
    3. Blanch tomato in the boiling water for 1-2 mins.
    4. Immediately transfer tomato to ice water to cool and discard boiling water.
    5. Remove skin of tomato and discard skin.
    6. Preheat small non-stick saucepan over MED-HI heat.
    7. If want chunky sauce, crush tomato with your hands in saucepan (discard stem). If you prefer smoother sauce, puree tomato in blender or food processor then add to pan.
    8. Add garlic, onion powder, salt, pepper.
    9. Bring to low boil, then immediately reduce heat to low, cover & simmer for 15 mins, stirring often to keep tomato from sticking.
    10. Turn heat up to MED.
    11. Add parsley, more garlic, and basil.
    12. Cook 5-10 more minutes, stirring constantly. While cooking, start adding water 1T at a time until it reaches your desired consistency. I usually end up adding 3-4T of water.

    NOTE: Add any spices that you prefer to this. I don't really measure them, I just toss in a bit of each.


    Misti said...

    Thanks! Exactly what I was looking for.

    Goddess To Be said...

    Well, I am a really REALLY bad cook, so I really appreciate all your work posting all these!

    Unfortunately, I wasn't able to season 'to taste' because I didn't know how much of anything to put in... hahah, yes I am THAT bad a cook! So I think I overdid it on the fresh parsley, my sauce was too 'green' tasting. But the texture etc. was fantastic, thank you!

    deree said...

    This was an excellent recipe, just had it with the usual green beans! LOL!