Thursday, August 21, 2014

Marinara Sauce, Made Simple


When you notice fruit in its later ripened stage, do you accept its fate or use it as an excuse to create? If you choose the latter, you may end up with some pretty nifty desserts, dishes and sides, even though it may seem an unlikely outcome. Fruit jams or banana bread are only some examples, but  Marinara Sauce can be as well. This tasty tomato sauce can be made in advance and used across upcoming individual meals or doubled, tripled, and quadrupled for a pasta night or two. It may not mirror a traditional Italian kitchen, but it is a simple enough recipe to personalize. Enjoy! 

Prep Time: ~2 hours
Servings: 1 Cup

5 Tomatoes, Medium
1 Tbsp Extra Virgin Olive Oil
2 Garlic Cloves, Minced
1/3 Cup Onions, Diced
2 Tbsp Tomato Paste
~1/2 Cup Water
Salt and Pepper to taste

Drop all but 1/2 of a tomato into a boiling pot of water until outer skins crack (~1 min). Remove and place into cold water and peel off the skin. After removing the seeds at the core, pulse the tomatoes in a food processor. In a small saucepan, heat the olive oil with the garlic and onions. Stir in the pulsed tomatoes. Cook on low-medium heat, covered, for one hour and remove to food processor to pulse at a low setting (be mindful to leave an opening for heat to escape due to the heat). Return the tomato mixture to the saucepan and stir in the tomato paste and water until desired consistency. Toss in chopped tomatoes and cook for an additional hour at a low heat, uncovered, stirring occasionally, also adding salt and pepper (and additional spices for taste). Remove from heat and allow to cool to room temperature before storing.

Nutrition Info (1 Tbsp):
Calories 11, Total Fat: 0.1g, Sat. Fat: 0g, Cholesterol: 0mg, Sodium: 39.9mg, Carb: 2.4g, Fiber: 0.6g, Sugars: 1.3g, Protein: 0.5g

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