Basic Fresh Marinara Sauce Recipe Video
It’s peak season for tomatoes, and Chef John Maxwell has a delicious way to use them up quickly – a homemade marinara sauce served over zucchini spaghetti. He also shows us how canned tomatoes can make a delicious marinara sauce for use in the future.
Summary
Preparation Time10 MinCooking Time20 Min
Ready In30 MinDifficulty LevelEasy
Ingredients
tomatoes - 10 pounds , very ripe
garlic - 2 tablespoons , minced
olive oil - 1 tablespoon
salt - 1 teaspoon
sugar - 2 teaspoons
black pepper - 1 teaspoon , ground
basil leaf - ½ cup , minced
Pasta or Zucchini spaghetti
Directions
GETTING READY
1. Remove the core from the tomatoes and score the blossom end.
MAKING
2. In a saucepan boil water and drop tomatoes into it.
3. After one minute, remove the tomatoes and place them in ice water to chill. Once cooled, the skins will slip off.
4. Over a bowl cut the tomatoes into quarters and squeeze out the seeds.
5. Strain the resulting mixture, saving the juice, discard the seeds and dice the tomatoes.
6. In a sauce pan heat the olive oil and fry the garlic.
7. Add the tomatoes, tomato juice, salt, sugar and pepper.
8. Simmer the sauce for about 10 minutes and then add the basil.
9. Cook the sauce for another 10 minutes or until the tomato water has reduced by half.
10. Taste and correct the seasoning.
SERVING
11. Serve over pasta or vegetables or top with grated Romano cheese and serve with bread.
1. Remove the core from the tomatoes and score the blossom end.
MAKING
2. In a saucepan boil water and drop tomatoes into it.
3. After one minute, remove the tomatoes and place them in ice water to chill. Once cooled, the skins will slip off.
4. Over a bowl cut the tomatoes into quarters and squeeze out the seeds.
5. Strain the resulting mixture, saving the juice, discard the seeds and dice the tomatoes.
6. In a sauce pan heat the olive oil and fry the garlic.
7. Add the tomatoes, tomato juice, salt, sugar and pepper.
8. Simmer the sauce for about 10 minutes and then add the basil.
9. Cook the sauce for another 10 minutes or until the tomato water has reduced by half.
10. Taste and correct the seasoning.
SERVING
11. Serve over pasta or vegetables or top with grated Romano cheese and serve with bread.
Chef
