Difference between revisions of "Pr0k's Quick Marinara"
Jump to navigation
Jump to search
(New page: * 3 15oz cans tomato sauce * 1 can tomato paste * 1 medium carrot, grated * 1 small onion or two shallots, minced * 4 cloves garlic, sliced * 1 tsp basil * 2 tsp oregano * 1/8 tsp thyme ...) |
m |
||
| (2 intermediate revisions by 2 users not shown) | |||
| Line 1: | Line 1: | ||
| − | + | [[category:pr0k's Recipes]][[category:Vegetarian]][[category:Italian]][[category:Dinner]][[category:Sauces]][[category:Pasta Sauces]] [[category:Tomato]] | |
| − | |||
* 3 15oz cans tomato sauce | * 3 15oz cans tomato sauce | ||
* 1 can tomato paste | * 1 can tomato paste | ||
| − | * 1 medium carrot, grated | + | * 1 medium carrot, grated (optional) |
* 1 small onion or two shallots, minced | * 1 small onion or two shallots, minced | ||
* 4 cloves garlic, sliced | * 4 cloves garlic, sliced | ||
| Line 19: | Line 18: | ||
* 2-3 tbsp olive oil | * 2-3 tbsp olive oil | ||
| − | Saute garlic in oil over medium-low heat for 5 min. Do not brown the garlic. Add carrot and onion and increase heat to medium high. Add salt and cook until all the vegetables are soft, 5-7 min. Add tomato paste and the rest of the seasonings except the bay leaf and saute, stirring constantly, until the paste darkens a little but does not burn. Add wine, worcestershire, stir for 30 seconds more, then add the tomato sauce, plus about a can's worth of water (use the water to get the last of the sauce out of the cans.) Add the bay leaf and bring to a light simmer. Simmer uncovered (use a splatter screen though) for at least an hour. Add water if the sauce gets too thick. | + | Saute garlic in oil over medium-low heat for 5 min. Do not brown the garlic. Add carrot and onion and increase heat to medium high. Add salt and cook until all the vegetables are soft, 5-7 min. Turn the heat back down to medium if things are too sizzly. Add tomato paste and the rest of the seasonings except the bay leaf and saute, stirring constantly, until the paste darkens a little but does not burn. Add wine, worcestershire, stir for 30 seconds more, then add the tomato sauce, plus about a can's worth of water (use the water to get the last of the sauce out of the cans.) Add the bay leaf and bring to a light simmer. Simmer uncovered (use a splatter screen though) for at least an hour. Add water if the sauce gets too thick. |
Latest revision as of 12:02, 5 March 2009
- 3 15oz cans tomato sauce
- 1 can tomato paste
- 1 medium carrot, grated (optional)
- 1 small onion or two shallots, minced
- 4 cloves garlic, sliced
- 1 tsp basil
- 2 tsp oregano
- 1/8 tsp thyme
- 1/8 tsp crushed red pepper
- 1/2 tsp black pepper
- 1 tsp salt
- 1 tsp sugar
- 1/2 tsp garlic powder
- 1 tbsp worcestershire sauce
- 1 bay leaf
- 2 tbsp decent red wine
- 2-3 tbsp olive oil
Saute garlic in oil over medium-low heat for 5 min. Do not brown the garlic. Add carrot and onion and increase heat to medium high. Add salt and cook until all the vegetables are soft, 5-7 min. Turn the heat back down to medium if things are too sizzly. Add tomato paste and the rest of the seasonings except the bay leaf and saute, stirring constantly, until the paste darkens a little but does not burn. Add wine, worcestershire, stir for 30 seconds more, then add the tomato sauce, plus about a can's worth of water (use the water to get the last of the sauce out of the cans.) Add the bay leaf and bring to a light simmer. Simmer uncovered (use a splatter screen though) for at least an hour. Add water if the sauce gets too thick.
