Marinara Sauce I Made It

Marinara Sauce

pointsevenout 13 years ago
Recipe by Chefmeow.

Marinara Sauce

This is a just OK sauce for simmered down tomatoes with salt and pepper.
It is my belief that there is a switcheroo in the salt and pepper placement and amounts in the recipe. A tablespoon of pepper seems like way too much pepper and to top it off adding another quarter teaspoon of hot pepper at the end of the recipe.
Only used one teaspoon of pepper and after the sauce was made it didn't taste too awfully hot so I added a second teaspoon of pepper. Now I can taste plenty of pepper and would lothe to add the third teaspoon lest my mouth fall off from the heat. No way was I going to add a quarter teaspoon of hot pepper.
If the idea is to showcase pepper then the recipe name should be changed to pepper marinara sauce.
Had to add more salt at the end to bring out the flavor. I'm really thinking that it should be one tablespoon of salt in the beginning of the recipe and one teaspoon of pepper later and then I would consider adding the extra hot pepper at the end.

Served it up over angel hair pasta with bowties. Sheesh! Didn't have enough angel hair pasta.
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lilliancooks 13 years ago said:

Very nice pic! Yes, I think that was a mistake with the S&P too! I've never used carrots in a marinara sauce before! Very interesting!

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pointsevenout 13 years ago said:

The carrots are for a touch of sweetness.

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pointsevenout 13 years ago said:

Just happened to remember. I didn't peel and seed the tomatoes as directed by the destructions. Running the mix through a food mill takes out all the seeds and peel. Saved unnecessary time making the sauce.

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