Homemade Pantry Marinara Sauce
Ingredients:
-
1 tablespoon olive oil
-1 small yellow onion, finely diced
-2 to 3 cloves garlic, minced
-1 (28-ounce) can whole peeled tomatoes
-1 bay leaf
-1/4 teaspoon salt
-1 sprig of fresh Thyme
-½ cup of sliced fresh basil
-Parmesan cheese, to garnish, optional
-Cooked pasta, to serve ( or make zucchini ribbons)
Directions:
Warm 1 tablespoon of olive oil over medium-high heat. Add the onions and sauté until softened and translucent, 5 to 7 minutes. Stir in the garlic and sauté until fragrant, about 30 seconds.
Add the tomatoes and their juices to the pan with the onions. Crush the tomatoes in your hand as you add them, or smash them against the sides of the pan with your spatula. Add the bay leaf and thyme.
Simmer for about 20 minutes: Bring the sauce to a rapid simmer, then lower the heat to medium-low to maintain a gentle simmer. Continue simmering until the sauce is slightly reduced and thickened, about 20 minutes. Be sure to stir the sauce every minute so it reduces and does not burn on the bottom.
While the sauce is simmering, cook the pasta or zucchini ribbons in a large pot of boiling, salted water. Drain the pasta, but do not rinse. To create zucchini ribbons, cut the ends of both sides of the zucchini, peel and cut long sections around the middle of the core to eliminate any seeds from your ribbons. Slice the zucchini into thin sections, lengthwise. Cook like pasta, but only for 2 to 3 minutes. Drain quickly and bath in an ice bath. Remove and place into a bowl.
Remove the bay leaf and thyme stems. Serve the sauce immediately over pasta with a sprinkle of parmesan cheese. Leftovers will keep refrigerated for about a week or can be frozen for up to 3 months.
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