Italian recipes
Basic marinara (tomato) sauce
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70 min
Italian
Ingredients
- 4 large, ripe tomatoes, skinned and pureed 4 large, ripe tomatoes, skinned and pureed
- 2 tbsp olive oil 30 ml olive oil
- 1 tbsp red wine vinegar 15 ml red wine vinegar
- A pinch of sugar A pinch of sugar
- Salt and freshly ground black pepper to taste Salt and freshly ground black pepper to taste
- Herbs of your choice (oregano, basil, rosemary, thyme, bay leaf) Herbs of your choice (oregano, basil, rosemary, thyme, bay leaf)
Method
Remove the skin and core of the tomatoes and puree them using a food processor or a grater - you can even use a knife to chop them finely.
Put the olive oil in a saucepan over medium to high heat. Pour the tomatoes in the pan and cook for 2-3 minutes, stirring often. Add the vinegar, salt, pepper, sugar and herbs, stir, cover (leaving a small crack for the steam to escape) and simmer for around 45 minutes.
Uncover and check the sauce. If it does not have the desired thickness, continue cooking uncovered until the sauce thickens and any liquid evaporates.
Let the sauce cool and use or refrigerate until needed.
Put the olive oil in a saucepan over medium to high heat. Pour the tomatoes in the pan and cook for 2-3 minutes, stirring often. Add the vinegar, salt, pepper, sugar and herbs, stir, cover (leaving a small crack for the steam to escape) and simmer for around 45 minutes.
Uncover and check the sauce. If it does not have the desired thickness, continue cooking uncovered until the sauce thickens and any liquid evaporates.
Let the sauce cool and use or refrigerate until needed.
Cook's notes
You can also try adding tomato paste or ketchup to the sauce, together with the other ingredients. This will give even more taste to the sauce and it will make it even thicker.
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