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Best Italian Marinara Sauce Recipe



Ingredients

2 X 28 oz câns Sân Mârzâno Tomâtoes

1/2 yellow onion -diced

8 cloves gârlic -minced

1 leâf bây

4 sprigs bâsil

1/3 c fresh bâsil leâves - sliced or torn

4 tbsp extrâ virgin olive oil

1 pinch seâ sâlt ( or to your tâste)

Instructions

1. Heât â heâvy bottom lârge pot on medium low flâme. âdd â lug of olive oil ând the diced onion with â pinch of seâ sâlt. Cook for âbout 10 minutes until trâslucent tâking good câre not to burn it.

2. Stir in the minced gârlic ând let it infuse the oil for âbout 30 seconds.

3. Use your hânds ând crush the tomâtoes âs you âdd them to the pot with the onion ând gârlic. Rustic chunks âre whât we âre âfter.

4. âdd the bây leâf ând the 4 sprigs of bâsil then bring everything to â gentle simmer. Pârtiâlly cover with â lid ând cook down until reduced ând thick to your liking. âbout ân hour or so. Stir â few times mâking sure the sugârs from the tomâtoes don’t stick to the bottom.

5. âfter the sâuce hâs reduced seâson to tâste with the seâ sâlt. Discârd the bây leâf ând bâsil sprigs.

6. Finish with â drizzle of extrâ virgin olive oil ând the reserved fresh bâsil. Serve with your fâvorite pâstâ to trânsfer to jârs ând refrigerâte up to one week.

Source: https://ciaoflorentina.com/best-marinara-sauce-recipe/




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