Marinara Sauce Recipe
When I started cooking Italian dishes and went through different recipes, I really got confused about the difference between the difference between all the red sauces. Really they all are made the same way, whether it is basic pizza sauce or any tomato based pasta sauce but now I know the difference.
Here I am going to share the recipe of Marinara Sauce that I made for Chicken Parmigiana and as I looked through different recipes across internet I realised that pizza sauce has more oregano and it is thick, while Marinara Sauce is thin in consistency and it has more of basil. A slight different in seasoning and consistency.
Most of the recipes that I found advised to use canned tomatoes but as I modify recipes and use ingredients which are more easily available, I made mine with fresh tomatoes.
- Fresh Tomatoes 1 kg
- Tomato Ketchup 1/2 cup
- Dried Basil 1 tbsp
- Red Chilli Flakes 1/2 tbsp
- Onion 1 chopped
- Garlic cloves 3-4 crushed
- Black Pepper
- Dried Parsley 1 tsp
- Bay Leaf 1
- Olive oil 4 tbsp
- Red Grape Vinegar 2 tbsp
Put tomatoes in boiling water and when the skin starts cracking remove from hot water and put under cold water. Peel the skin and remove it completely.
Put tomatoes in a blender or as I read in some recipes crush those with your hands. I blended mine in a food processor.
Take a huge pot and put it on stove, pour olive oil in that.
Add garlic and stir a little and then add chopped onion and sauté it.
After that add all the ingredients and 1/2 cup water.
Cover with a lid and let the sauce simmer for 35-40 minutes.
Adjust the seasoning after tasting it and your Marinara Sauce is ready.
Today I made my sauce with around 1 1/2 kg tomatoes, used around half and put the rest in freezer so I can use it some other day. 🙂