Ingredients with Measurements:
- 6 large tomatoes
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon red pepper flakes
- 1 tablespoon tomato paste
- 1/2 cup red wine
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- Grill or gas stove
- Blender or food processor
Step-by-step instructions:
1. Preheat grill or gas stove to high heat.
2. Wash and dry tomatoes. Place them on the grill or gas stove and cook until the skin is charred and blackened, turning occasionally.
3. Remove tomatoes from heat and let them cool.
4. In a large saucepan, heat olive oil over medium heat. Add chopped onion and minced garlic. Cook until onion is translucent.
5. Add salt, black pepper, dried basil, dried oregano, and red pepper flakes. Cook for 1-2 minutes.
6. Add tomato paste and cook for an additional 1-2 minutes.
7. Add red wine and cook until the liquid has reduced by half.
8. Remove the skin from the tomatoes and add them to the saucepan. Use a wooden spoon to break them down.
9. Simmer the sauce for 20-30 minutes, stirring occasionally.
10. Remove from heat and let the sauce cool for a few minutes.
11. Transfer the sauce to a blender or food processor and blend until smooth.
12. Return the sauce to the saucepan and stir in grated Parmesan cheese.
13. Serve hot or let it cool and store in an airtight container in the refrigerator.
Time:
Preparation time: 10 minutes
Cooking time: 45 minutes
Temperature:
Grill or gas stove: high heat
Saucepan: medium heat
Serving size:
Makes about 2 cups of sauce
Nutritional information:
Calories: 70
Fat: 4g
Carbohydrates: 7g
Protein: 2g
Sodium: 350mg
Sugar: 4g
Substitutions for ingredients:
- Red wine can be substituted with vegetable broth or water.
- Parmesan cheese can be substituted with nutritional yeast for a vegan option.
Variations:
- Add roasted red peppers or sun-dried tomatoes for a different flavor.
- Use fresh herbs instead of dried herbs for a more vibrant taste.
- Add cooked ground beef or Italian sausage for a meaty marinara sauce.
Tips and tricks:
- Use a cast-iron skillet or griddle if you don't have a grill or gas stove.
- Use a splatter screen to prevent the sauce from splattering while cooking.
- If the sauce is too thick, add a little bit of water or broth to thin it out.
Storage instructions:
Store the sauce in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
Reheat the sauce in a saucepan over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the sauce over pasta or use it as a dipping sauce for breadsticks.
Garnishes:
Garnish with fresh basil leaves or grated Parmesan cheese.
Pairings:
Pair with a glass of red wine and a side salad.
Suggested side dishes:
Serve with garlic bread or a side of roasted vegetables.
Troubleshooting advice:
- If the sauce is too thin, let it simmer for a few more minutes to thicken.
- If the sauce is too thick, add a little bit of water or broth to thin it out.
Food safety advice:
Make sure to cook the tomatoes until the skin is charred and blackened to prevent any bacteria from growing.
Food history:
Marinara sauce originated in Naples, Italy, and is typically made with tomatoes, garlic, onions, and herbs.
Flavor profiles:
The fire-roasted tomatoes give the sauce a smoky and slightly sweet flavor, while the herbs and spices add a savory and spicy kick.
Serving suggestions:
Serve the sauce hot over pasta or use it as a dipping sauce for breadsticks.
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Region: Italian