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Italian Tomato marinara sauce
In a heavy fry pan brown:
Let it all simmer down slowly; stir occasionally so it doesn’t
stick. This is a very versatile sauce with a wide range of uses. The
above would be quite right for a good plate of Spaghetti for half a
dozen people. Make the sauce more concentrated, and more highly spiced
if you are going to flavor a whole Lasagna with it, or make it much
lighter, and without meat, to showcase freshly found wild mushrooms,
or as an accent to Veal a’la Parmigiano. This is a fun sauce to
play with and modify. Enjoy.
2 tablespoons extra-virgin olive oil
Heat the olive oil in a large non-reactive pot over moderate heat. Add the garlic and sauté until caramelized, about 5 minutes. Add the tomatoes to the garlic and bring to a simmer. Add the parsley and basil and simmer until reduced to a sauce-like consistency, about 15 minutes. Taste and adjust the seasoning. If the sauce tastes too acidic, add the baking soda and cook for 5 more minutes. If it needs a touch of sweetness, add the sugar and cook for 5 more minutes. Remove the basil stem before serving.
1/4 cup of olive oil
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