There was a time when bottled Italian sauces had a happy place in my larder. A dash of balsamic vinegar, sprinkle of fresh herbs, drizzle of olive oil and I was a happy camper. But this was all before I bought an excess of gorgeously ripe beef tomatoes and the surplus eventually found their way into a crock-pot for some pasta- and then there was no turning back. Simple tomato and basil sauce, marinara sauce, beef ragu, pizza sauce … all suddenly seems so easy and so much more delicious! And there is truly nothing more satisfying than making everything from scratch… well nothing other than that first bite!
Choose ripe plump and beautifully red Roma tomatoes.
Blend the tomatoes into a thick puree without adding any liquids.
Heat the olive oil and add the chopped garlic. When the garlic begins to change color, add the diced onions. Stir fry until the onion turns translucent.
Add the pureed tomatoes followed by the sugar, salt, paprika, oregano and thyme. Give it a good stir.
If you are not using pureed tomatoes, cover the pot with the lid at this stage to let the tomatoes cook and soften and then use a potato masher or ladle to mush them up.
Cook the sauce on medium flame and reduce the tomato sauce by at least half and then leave on simmer until the oil break over. Add the tomato paste for a more concentrated flavor.
Give it a splash of balsamic vinegar.
Turn off the flame and add the shredded basil leaves. Viola! The marinara sauce is ready to be used immediately or to freeze for later. You can add some water to get your required consistency but I strongly suggest that you use it as it is and water it down eventually with some hot pasta water. (The water in which you will boil the pasta)
You can store the marinara sauce in the refrigerator for up to 3 days or freeze it in portions for up to 2 months. Some of the dishes that this can be used for are:
Ragu/Bolognese - by simply adding stir fried minced meat- beef/lamb/chicken
Spaghetti with meatballs- just add cooked meatballs to the sauce.
Pizza sauce- for the base layer
Lasagna- for layering lasagna
Or toss with any pasta of your choice with olives, fresh basil and Parmesan.
HAPPY EATING!
Ingredients
6 Large Tomatoes – Beef or Roma Variety
1 Large Onion – Finely diced
3 Cloves garlic – Finely Diced
4 Tablespoons Light Olive Oil
1 Teaspoon Salt (Or more to taste)
½ Teaspoon Paprika
1 teaspoon Oregano - Dried or Fresh
1 Teaspoon Thyme - Dried or Fresh
1 Teaspoon Sugar
2 Tablespoons Tomato paste (optional)
1 Tablespoon Balsamic Vinegar
6-8 Leaves of Italian Basil or 1 Teaspoon Dried Basil
Method
Blend the tomatoes into a thick puree or chop up roughly.
Peel and dice the garlic cloves.
Peel and dice the onion finely.
Heat the olive oil and add the chopped garlic. When garlic starts to change to brown, add the onions and fry till translucent.
Add the pureed/chopped tomatoes along with the sugar, salt, paprika, oregano and thyme.
For chopped tomatoes cover with the lid to cook till soft and break with a potato masher.
Add the chicken stock (optional) and reduce the sauce by at least half.
Add the tomato paste.
Add the balsamic vinegar and the basil leaves
Use immediately, refrigerate for 3 days for freeze up to 2 months.
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