Looking for a sauce that wins the approval of any dinner party? Call it tomato or pizza sauce, Marinara sauce will put smile on the faces!
As I currently have a little time, I was surfing on the web yesterday. Trying to get new, exciting ideas, inspiring dishes that I’ve never tasted before, to astonish my loved ones with. Looking for a while but could not find any interesting stuff. Right before I wanted to give up on it, I came upon this delicious and simple treat by accident over Suncakemom. It seemed so scrumptious on its image, that required urgent action.
It was simple enough to imagine just how it is made, how it tastes and just how much boyfriend will probably love it. Mind you, it is very easy to keep happy the guy when it comes to puddings. Yes, I am a blessed one. Or perhaps he is.Anyway, I went to the site and then followed the step by step instuctions that were accompanied by impressive photographs of the procedure. It just makes life much simpler. I can suppose it’s a bit of a inconvenience to take photos down the middle of baking in the kitchen because you ordinarily have gross hands so I genuinely appreciate the hard work she put in to make this post .
Having said that I’m encouraged presenting my very own formulas in a similar way. Many thanks the thought.
I had been fine tuning the main recipe create it for the taste of my loved ones. I’ve got to say it was an incredible success. They enjoyed the taste, the structure and loved having a sweet like this during a hectic week. They quite simply demanded more, many more. Thus the next occasion I am not going to commit the same miscalculation. I’m going to twin the quantity .
Marinara Sauce From Scratch first published on SunCakeMom.
Dice up onions.
Heat olive oil in a pan then saute the diced onion on high heat until it gets a glassy / translucent look for about 3-5 minutes.
Add the crushed garlic and saute until it gets fragrant for about a minute.
Mix in the pureed tomato.
Add the optional capers and olives.
Stir everything together nicely then place a lid halfway on pan and cook the sauce until its water content is somewhat reduced, for about 20 – 3o minutes.
10 minutes before finishing, stir in basil and oregano. With aromatic herbs -especially fresh ones- it is recommended to wait until the end so the dish can keep their scent.