Wednesday, August 28, 2013

Marinara Sauce

2 or 3 Fresh Medium Tomatoes chopped and put in blender.
4 cloves of garlic
1/4 of an onion
*Mince garlic and chop onion into smaller pieces then put into deep dish frying pan in 3 tablespoons of olive oil. Sautee the garlic and onion making sure not to burn it.
2 cups of chicken stock from bullion. Place 1 cup in pan with garlic and onion put the other cup in the blender with the chopped tomato.
1  6oz can of tomato paste. Add to blender.
1  14 oz can of diced tomatoes drain juice from can into pan and add 1/2 to 3/4 of diced tomatoes to blender. Put remaining diced tomatoes in pan.
*Puree the fresh chopped tomatoes, 1 cup of chicken stock from bullion and diced tomatoes then pour into pan.
Add 1 teaspoon each of sugar, salt, pepper and dried sweet basil.
Stir all ingredients together bringing to a low simmer. Simmer for 1/2 hour or until sauce thickens.
You can choose to add mushrooms for a mushroom marinara sauce.
We added meat balls to this sauce at a low simmer for 1 & 1/2 hours.
*Depending on the size of meat balls the simmer time may need to be increased. Our meat balls were about the size of a golf ball.
Meat balls in marinara sauce.

Dinner served with a fresh green salad.

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