I whipped this marinara sauce up in about 15 minutes to refresh some leftover pasta that was a little dried out. It turned out to be a pretty good basic marinara, like what you would get as a dip for mozzarella sticks or over spaghetti as a side at Italian restaurants. This recipe should also scale quite well. As stated it would be good for about 1/2 pound of pasta, but doubling for a full pound should work fine.
Ingredients:
1 14oz can plain diced tomatoes
1T butter
1/4 medium onion, diced
1 clove garlic, minced (about 1/2 teaspoon)
1t sugar
1/4t kosher salt (or 1/8t table salt)
Steps:
1. Heat butter in a saucepan over medium heat.
2. While it heats, drain excess water from tomatoes and put in food processor. Process until tomato is finely minced, but not completely pureed, about five 1-second pulses.
3. Once butter has melted and foaming subsides, stir in diced onion and turn down heat slightly.
4. Cook about 5 minutes, stirring occasionally, until onion has softened.
5. Stir in garlic, cook about 30 seconds until fragrant.
6. Stir in tomatoes, sugar, and salt. Bring to simmer over medium-high heat, then continue simmering uncovered over medium heat until excess water has evaporated off, about 10 minutes.
My rating: 8/10
Potential rating: 8/10
Notes: Like I said, nothing fancy, but it fulfills its intended purpose quite well. I don't think I would change a thing. If you are looking for a heartier sauce that would be the centerpiece of a meal, I wouldn't attempt to use this as a base.
sounds good :)
ReplyDelete