- 2 kg medium sized tomatoes
- 3 medium sized onions
- 3 cloves crushed garlic
- 2 tbsp olive oil
- 2 tbsp dried basil
- 1 tsp salt
- juice taken from peeled tomatoes
- 1 tsp ground black pepper
- 2 tsp worcestershire sauce
- 2 tbsp tomato puree (double concentrated)
- Sprinkling of parmesan cheese (if required)
How To Make Marinara Sauce
It is Day Four of Pasta Week and we’re on the home straight. Tomorrow we’re going off piste slightly but will still be bringing you something wholly Italian. For today however, I’m going back to basics and leaving you with a recipe for my classic marinara sauce. Using fresh tomatoes, it really is ‘saucy’. And not only that but it goes well with a great deal of other dishes too, not just pasta…. but more on that another time.
For now I give you Classic Marinara Sauce, baby!!!!!!
- These quantities make eight adult servings
- Measure out 2 kilograms of fresh tomatoes
- Fill a large bowl or pan with boiling water and add the tomatoes
- Allow the tomatoes to soak in the boiling water until their skins start to split
- One by one, take the tomatoes from the bowl and carefully remove the skin
- You may need to make a small split in the skin first to help this along
- Then cut the tomato in half and hollow out the inside, removing the entire middle and as many of the seeds as possible so that you are left with just the fleshy part.
- When all of your tomatoes are hollowed out put them into a large a bowl and set them aside.
Note: Remember to keep all the leftover tomato remains as you will be using the juices from them a little later.
- Chop the onion and garlic into small pieces and then puree them together in a food mixer (if you do not have a food mixer, ensure that they are very finely chopped)
- Fry the pureed onion and garlic in the oil over a medium heat for 5-6 minutes
- Remove from the heat and set to one side
- Pour your hollowed out tomatoes into the food mixer and use the pulse setting on them for about 15 seconds until they have formed a puree (if you do not have a mixer, chop the tomatoes into the smallest pieces possible)
Note: Be careful not to pulse them for too long as they can start to fizz!
- Pour your pureed tomatoes into a large pan
- Using the leftover tomato remains from earlier, drain all the juices from them by pushing them through a sieve over a large bowl, you should be able to get at least 200ml of juice from the leftovers
- Add the tomato juice to the pureed tomatoes in the pan (this will make the sauce wetter but without any of the pips or skins)
- Then add the cooked onion & garlic and stir together over a low heat
- Add the dried basil, tomato puree, worcestershire sauce and salt and pepper and stir well until all the ingredients have blended together
- Allow the sauce to simmer for about 10 minutes stirring occasionally
- Serve immediately over a big bowl of Cherry’s pasta with a sprinkling of parmesan.
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