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16
March
Marinara Sauce
Marinara Sauce
Print recipe
Ingredients
- 3 tablespoons Olive Oil
- 3 Large Onion (finely diced)
- 6 cloves Garlic (minced)
- 750ml Red Wine (chianti, but any will do)
- 6 400g tins Plum Tomatoes
- 2 teaspoons Celery Salt
- 2 tablespoons Chopped Fresh Oregano
- 1-2 teaspoon Balsamic Vinegar
- Salt & Pepper to taste
Directions
| 1. | Heat the oil in a large stock pot, and add the onion |
| 2. | Sauté onions until soft and translucent, then add the garlic |
| 3. | Add the red wine, and simmer until almost all the moisture has disappeared |
| 4. | Add in the tomatoes, and using a masher, squash the large tomatoes so they break up some. You don't need to totally puree them as they will break down further in the cooking |
| 5. | Add the celery salt, herbs, and balsamic vinegar. Stir through, and allow to simmer gently for 30 minutes |
Note
You can use the sauce immediately, but I find its flavour is better 24 hours later. Also, with a big batch like this, you can freeze it in portion sizes.
It is a great base to have with meatballs and spaghetti, or for a quick mid-week bolognese.
