Guido's Cucina
Salsa Marinara
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I love to make pasta dishes and top it off with my home-made marinara sauce. Here's how.
Ingredienti
Istruzioni per prepararsi
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Remove 5 cloves from a clump of fresh garlic. Using a large knife, press the flat part of the blade against the garlic to "gently smash" them. Doing this makes the garlic release its flavors into the sauce while simmering. Put the garlic into the sauce mixture.
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Measure about 24 oz. of fresh water. Pour water into one of the emptied cans of tomato paste or puree, and pour back and forth to mix the remaining tomato product into the water. Add the water to the sauce until the sauce has desired consistency -- not too thick or too thin.
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Place the pot on the stove over medium heat. Stir the sauce mixture. Keep on medium heat until the first bubbles appear. Then reduce heat to simmer. Simmer the sauce for two hours, stirring about every 20 minutes to keep it from sticking to the bottom of the pot.
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Remove from heat. Let stand for about 30 minutes to cool. Using a colander, strain the sauce into another pot or bowl to separate the onions and garlic from the sauce. If you're brave enough, you can eat the onions and garlic separately.
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Store the sauce in clean glass jars with tight-fitting lids. Refrigerate. The sauce is better the next day and for weeks later after refrigeration.
Mangi e godaPour over your favorite pasta dish or use in cooking other recipes, such as my wonderful lasagne or my terrific ravioli!.
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Open cans of tomato puree and paste, and pour into large pot. Add olive oil, oregano, parsley, salt, pepper, and sugar.
Remove outer peel of onion. Slice off both ends. Cut 1/4" slices of onion, the cut slices in half. Pick apart the onion by hand and drop it into the sauce mixture.
Buon appetito!