You are here

Basic Fresh Marinara Sauce

smcki's picture
It’s peak season for tomatoes, and Chef John Maxwell has a delicious way to use them up quickly – a homemade marinara sauce served over zucchini spaghetti. He also shows us how canned tomatoes can make a delicious marinara sauce for use in the future.
Ingredients
  Ground black pepper 1 Teaspoon
  Basil leaves 1⁄2 Cup (8 tbs), minced
  Pasta/Zucchini spaghetti 12 Ounce
  Ripe tomatoes 10 Pound
  Garlic 2 Tablespoon, minced
  Olive oil 1 Tablespoon
  Salt 1 Teaspoon
  Sugar 2 Teaspoon
  Black pepper 1 Teaspoon, ground
  Basil leaf 1⁄2 Cup (8 tbs), minced
Directions

GETTING READY
1. Remove the core from the tomatoes and score the blossom end.

MAKING
2. In a saucepan boil water and drop tomatoes into it.
3. After one minute, remove the tomatoes and place them in ice water to chill. Once cooled, the skins will slip off.
4. Over a bowl cut the tomatoes into quarters and squeeze out the seeds.
5. Strain the resulting mixture, saving the juice, discard the seeds and dice the tomatoes.
6. In a sauce pan heat the olive oil and fry the garlic.
7. Add the tomatoes, tomato juice, salt, sugar and pepper.
8. Simmer the sauce for about 10 minutes and then add the basil.
9. Cook the sauce for another 10 minutes or until the tomato water has reduced by half.
10. Taste and correct the seasoning.

SERVING
11. Serve over pasta or vegetables or top with grated Romano cheese and serve with bread.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Taste: 
Sweet Sour
Method: 
Boiled
Dish: 
Sauce
Restriction: 
Vegetarian
Ingredient: 
Tomato
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

Rate It

Your rating: None
4.225
Average: 4.2 (2 votes)