Marinara sauce
The marvelously versatile Marinara sauce!
You can use it in a large portion of my recipes- the lasagna, chili, different pastas, lentil and tomato soup, curry etc.
When tomato season is coming to its end- there usually are those last not so pretty tomatoes left over. This Marinara sauce is where you can use those and be super practical. Make a huge batch and freeze the sauce in zip lock bags to be used for any recipe any time. Maybe for Christmas for a special meal? Or maybe for your kids that come home from school super hungry and can get something healthy made very quickly? This is perfect for those who are busy and want a healthy and wholesome meal.
1 kg fresh tomatoes, blanched, cut in large chunks (in winter time you can use canned tomatoes)
2 onions, peeled, chopped
4 garlic cloves, pushed through garlic press
Handful of basil leaves, torn
2 tsp oregano
Salt, pepper and sugar to taste
4 tbsp oil for cooking
Option:
Chili, few tbsp tomato paste or sauce
1. Blanch the tomatoes, pouring over boiling hot water and then after 30 sec cold water. Peel off the skin and cut in large chunks.
2. Peel the onion and chop finely, peel the garlic too.
3. In a deep, large frying pan pour the oil and sautée the onions on low heat until translucent.
4. Press the garlic in the pan and once that gets fragrant, add the tomatoes, basil, oregano and chili.
5. Stir everything and let it reduce for about 20-30 min.
6. Taste and add salt, pepper and sugar. If desired- this is when you add tomato paste or sauce. Cokk a bit longer and remove from heat, set aside to cool.
7. Can be served along with any pasta. Just reheat the sauce in a large pan and then add the boiled pasta, stir and sprinkle with grated Parmesan or Cheddar cheese.
8. Use the sauce immediately or put it in zip lock bags and in the freezer to use later.
Recipe: Ārija Avota
Photo: Ārija Avota
