Click here if you’re looking for custom cookies for your event, party or wedding?
Marinara Sauce
Marinara Sauce
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.