Posted on by ruchi

Marinara Sauce

Marinara sauce
ruchi

December 28, 2018

Marinara sauce or a basic red sauce is an essential staple in any western cook’s pantry. Countless Italian American recipes are based on this sauce. This is a very simple recipe but the flavor you end up with is rich, fresh and perfectly balanced. The butter in the recipe helps in keeping the sauce nice and creamy. The dairy sweetness works in tandem with the sweetness of the onions while rounding out the harsh acidic notes of tomatoes.

This recipe has been taken from the book “The Food Lab”. Click on the following image to buy it from Amazon.

Preparation time 40 minutes
Servings 4
Difficulty Easy

Ingredients

Extra virgin olive oil 2 tbsp
Unsalted butter 2 tbsp
Onion 2 medium
Garlic 2 cloves
Dried oregano leaves 1/2 tsp
Red chilli flakes 1/2 tsp
Canned tomatoes 28 oz
Salt 1/2 tsp

Method

  1. Peel and chop onions finely.
  2. Mince garlic.
  3. If you like your sauce evenly textured, give the tomatoes a few swirls in the blender otherwise just mash them with the help of a potato masher.
  4. Heat oil and butter in a sauce pan on medium heat until the butter is melted.

    5. oil and butter

  5. Add garlic and onion and fry till they are translucent, not browned, about 3 minutes. Now sprinkle oregano and pepper and cook till fragrant.

    6. fry onion

    Add oregano and pepper

  6. Once the herbs are fragrant, add the tomatoes and bring it to boil over high heat.

    7. Add the tomatoes

  7. Once it starts to boil, reduce the heat to simmer and cook, stirring occasionally until the sauce is thickened and reduced to abot 4 cups, in about 30 minutes.

    8. cooking marinara sauce

  8. Season with salt and turn off the heat. Marinara sauce is ready. The sauce can stay well in refrigerator for a week.

    9. Marinara sauce

  9. Whenever you use this sauce, add some fresh basil leaves to enhance the flavor. Cooking basil leaves reduces their flavor.
  10. There are certain herbs that are best used fresh but many are good even when dried. The herbs that should be used fresh are Parsley, Basil, Mint, Cilantro, Chervil, Chives, Dill, Sorrel and Tarragon. The ones that can be used dried are Oregano, Rosemary, Majoram, Bay leaf, Thyme, Sage and Savory.

This recipe has been taken from the book “The Food Lab”. This is an amazing book, explaining the science behind cooking with a lot of recipes. Click on the following image to buy it from Amazon.

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