When I was a neophyte (like that word eh?) to the culinary world and I heard the word Marinara it would conjure up an image of a mysterious sauce that was very difficult to make let alone master. Well over the years I have made this sauce many many times and while I won’t go so far as to say I have mastered it I have become very comfortable in making it.
This particular spin on Marinara has kind of morphed over time from what was a very simple basic sauce to the one I like to make and my family loves to devour.
I would also like to mention that this sauce freezes very well for use in future recipes.
Here’s how we do this one…………
- 1 large can San Marzano crushed tomatoes (if you can’t find San Marzano then use a good quality crushed tomato)
- 12 to 15 medium Roma tomatoes- cored and halved
- Extra virgin olive oil
- 4 garlic cloves- finely chopped
- 2 Tablespoons each dried Oregano and Basil
- 5 fresh Basil leaves- Chiffonade the leaves
- 1/4 cup grated Parmigiana
- Salt and pepper to taste
Putting it all together:
- Pre heat your oven to 375 degrees
- Place the Roma tomatoes on a sheet tray (cut side up) and drizzle with Olive oil. Dust the tomatoes with the Salt, Pepper, Oregano and Basil
- Pop the tomatoes in the oven for 20 minutes or until they are tender
- In the meantime, heat olive oil in a medium sauce pan
- Add the garlic and saute until tender- about three minutes
- Pour in the San Marzano tomatoes and mix well
- Bring to a boil, reduce heat and simmer for approximately 20 minutes
- Add the roasted tomatoes
- Using an Immersion blender or regular blender * mix the sauce until smooth
- Incorporate the Parmigiana and the basil leaves and simmer for 2-3 minutes
- Serve with your favourite pasta.
* If using a regular blender, blend the sauce in batches.
There you have it…. another “simple but tasty recipe for the grilling season and beyond”.
Until next time……….