Sunday, March 20, 2011

Marinara Sauce on the Fly

2 T extra virgin olive oil
1/4 medium onion, diced (about 3 tablespoons)
3 cloves garlic, chopped
3 1/2 cups whole, peeled, canned tomatoes in puree (about 1 (28-ounce) can) roughly chopped
sprig fresh thyme
sprig fresh basil
2 teaspoons kosher salt
freshly ground black pepper

Preparing the marinara sauce:
Heat the oil in a medium saucepan over medium-high heat. Saute the onion and garlic, stirring, until lightly browned, about 3 minutes. Add the tomatoes and the herb sprigs and bring to a boil. Lower the heat and simmer, covered, for 10 minutes.
Remove and discard the herb sprigs. Stir in the salt and season with pepper, to taste. Use now, store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.

Makes about 3 1/2 cups


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