Easy Marinara Sauce
From bilalmasood1971 14 years agoIngredients
- 1 large onion shopping list
- 10-15 ripe tomotoes (used equivalent canned quantity if fresh not available) shopping list
- 2-3 Tbsp of tomato paste shopping list
- 1 tbsp balsamic vinegar. shopping list
- 1 bottle of readymade pasta sauce (used as an ingredient and not as the finished product) shopping list
- 3 cups chicken stock (home made preferable). Do not use bouillon cubes unless very high quality shopping list
- 1/2 tsp dried or a few sprigs of fresh rosemary shopping list
- 4-5 cloves garlic shopping list
- 1 Tbsp golden syrup (maple flavored if you have it) shopping list
- salt/pepper to taste shopping list
- 2 green chillies (optional, if you like it spicy) shopping list
- fresh basil leaves shopping list
How to make it
- Chop the onion very fine and add it to a low flamed saucepan with olive oil. Let it cook very slowly. (10-15 mins)
- Once the onions goes translucent, add the garlic and rosemary and cook for another 2-3 minutes.
- Add one cup of chicken stock and let it cook through so that you get a loose jammy consistency. (10-15 mins)
- Add the golden syrup. If it is maple flavored, it will give a pleasant depth to the sauce. If you have brown sugar/regular sugar, you can use those too. Even honey.
- Add the tomato paste and balsamic vinegar and cook it through another 10-15 minutes.
- Add the rest of the chicken stock and tomatoes. Let it simmer for at least 20 mins.
- Once the liquid reduces, add the pasta sauce and and let it continue to simmer for another 30 minutes.
- Keep checking the oncsistency. Your cooking time will depend on how thick or thin you want it to be.
- You now start seasoning. Add the cillies if you want it spicy. Add salt and pepper to taste. I like adding a lot of pepper.
- Cook the sauce for a further 20-30 mins. Keep tasting for balance (sweet/tangy and very tomoto)
- Rip over the basil leaves and mix through.
- Your sauce is done.
- This is a very generous quantity. You can freeze as much as you want and keep adding stock/water when you recook it.
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