Ok, my marinara sauce recipe may not get you a wedding ring just yet but I guarantee whether making a delicious love connection or while entertaining a business venture it will seal the deal on another date! This recipe requires you to put a little umph into it. Meaning, everything is made from scratch with fresh LOCAL ingredients. That's right, NO cans or jars allowed here. I want you to really put some thought, time and feminine energy into preparing this classic yet sassy recipe. Visit your local farmer's market and pick out delicious fresh tomatoes, vegetables and herbs hunni, it makes all the difference. Remember my dear, if you want something you've never had, you gotta do something you've never done. In saying that, let's get cooking chick! The recipe is below.
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
8 Roma tomatoes (quarterly chopped + concasse (peeled + de-seeded) Video Above
4 to 6 fresh basil leaves
2 sprigs of fresh oregano
1/4 teaspoon red pepper flakes
1 Tablespoon of sugar
4 tablespoons unsalted butter, optional
1/4 cup balsamic vinegar or red wine (preferably Merlot or Cabernet Sauvignon)
- In a large sauce pan, heat oil over low heat. Add onion and saute (sweat) until soft and translucent, about 8 minutes. Add garlic and saute for another 5 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 15 minutes.
- Add tomatoes, sugar, red pepper flakes and herbs and simmer covered on low heat for 1 1/2 - 2 hours or until thick.
- When the sauce has thickened, finish it off with the red wine or vinegar and allow to simmer another 5 more minutes.
- Check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce. Serve with pasta, lasagna, polenta, chicken or eggplant parmesan, etc.
If not using all the sauce, allow it to cool completely and pour into mason jar and refrigerate up to 1 week or into freezer plastic bags. This will freeze up to 6 months. Therefore you have plenty of time to pull some out when needed!
Ciao Bella xxDL