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Category: Recipes
Yield/Servings:4 to 6 servings
Prep Time: 10 Cook Time: 25 Total Time: 35
INGREDIENTS:
1/4 CUP EXTRA VIRGIN OLIVE OIL
8 GARLIC CLOVES, PEELED AND CRUSHED
3 POUNDS RIPE FRESH PLUM TOMATOES, PEELED AND SEEDED OR ONE 35 OUNCE CAN OF PEELED ITALIAN TOMATOES, SEEDED AND LIGHTLY CRUSHED, WITH THEIR LIQUID (Buy Centro brand)
SALT
PEPERONCINO (CRUSHED RED PEPPER) TO TASTE
10 FRESH BASIL LEAVES, ROUGHLY TORN
INSTRUCTIONS:
In a medium-size, non-reactive saucepan, heat the olive oil over medium heat. Add the garlic and cook until lightly browned, about 2 minutes. Carefully add the tomatoes and their liquid. Bring to a boil and season lightly with salt and crushed red pepper. Reduce the heat to simmering and simmer, breaking up the tomatoes with a whisk as they cook, until the sauce is chunky and thick, about 20 minutes. Stir in the basil about 5 minutes before the sauce is finished. Taste the sauce and add salt and pepper if necessary. NOTE: When using fresh plum tomatoes, the extra virgin olive oil can be increased to 1/2 cup for optimal results.
Recipe Source: https://www.youtube.com/watch?v=I1m4ti2BQvI
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MARINARA SAUCE (Salsa Marinara) Authentic Recipe
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If you want to make Marina Sauce from ripe tomatoes, you need to grow your own as you will never find them in a modern supermarket. This is a quick, simple, and nutritionally sound, and this sauce is at the base of many other recipes. You can double or triple this recipe for big dinners, or you can freeze it and use it in future meals. It keeps in the freezer for a month or two. Make this sauce with fresh tomatoes only, when the juiciest, most flavorful ripe tomatoes are available.
Category: Recipes
Yield/Servings:
Prep Time: 10 Cook Time: 25 Total Time: 35
INGREDIENTS:
1/4 CUP EXTRA VIRGIN OLIVE OIL
8 GARLIC CLOVES, PEELED AND CRUSHED
3 POUNDS RIPE FRESH PLUM TOMATOES, PEELED AND SEEDED OR ONE 35 OUNCE CAN OF PEELED ITALIAN TOMATOES, SEEDED AND LIGHTLY CRUSHED, WITH THEIR LIQUID (Buy Centro brand)
SALT
PEPERONCINO (CRUSHED RED PEPPER) TO TASTE
10 FRESH BASIL LEAVES, ROUGHLY TORN
INSTRUCTIONS:
In a medium-size, non-reactive saucepan, heat the olive oil over medium heat. Add the garlic and cook until lightly browned, about 2 minutes. Carefully add the tomatoes and their liquid. Bring to a boil and season lightly with salt and crushed red pepper. Reduce the heat to simmering and simmer, breaking up the tomatoes with a whisk as they cook, until the sauce is chunky and thick, about 20 minutes. Stir in the basil about 5 minutes before the sauce is finished. Taste the sauce and add salt and pepper if necessary. NOTE: When using fresh plum tomatoes, the extra virgin olive oil can be increased to 1/2 cup for optimal results.
Recipe Source: https://www.youtube.com/watch?v=I1m4ti2BQvI
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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