Sauces

Marinara sauce


Ingredients for making marinara sauce

  1. Olive oil 50-100 milliliters
  2. Small onions 2 pieces
  3. Medium-sized garlic 2 cloves
  4. Celery Fresh 2 Stalks
  5. Medium Carrot 2 pieces
  6. 1/2 teaspoon salt
  7. Ground black pepper 1/2 teaspoon
  8. Fresh tomatoes or canned tomatoes 900 grams
  9. Bay leaf medium size 2 pieces
  • Main Ingredients Carrot, Tomato
  • Serving 2 servings

Inventory:

Large pan or large pan, Teaspoon, Tablespoon, Knife, Cutting board, Wooden spatula, Kitchen stove, One-liter sterilized glass jars - 2 pieces, Sterilized lids for cans, Four plates, Large grater, Deep bowl

Cooking marinara sauce:

Step 1: prepare the onion.

Using a knife, peel the onion from the husks and after that, rinse it well under running water. We spread the ingredient on a cutting board and grind it with the same improvised inventory into small cubes the size of no more than 5 millimeters. The processed vegetable is transferred to a plate.

Step 2: prepare the garlic.

Peel the garlic with a knife and rinse it slightly under running water. We spread the ingredient on a cutting board and chop it finely and finely with a knife. The processed component of the dish is transferred to a free plate so that it does not bother us yet.

Step 3: prepare the celery.

Celery is a very savory spice. And when it is still added to the dish fresh, then it gives an unforgettable aroma. This plant is perfect for our marinara sauce. So, we wash the ingredient under running water and, if necessary, remove the upper film on the celery stalk. We spread the plant on a cutting board and finely chop it with a knife. We try to process the component as thin as possible. Shredded celery is transferred to a clean plate.

Step 4: prepare the carrots.

Peel the carrots with a knife from the peel. After - rinse under running water. Using a coarse grater, grind the vegetable ingredient and immediately after that we transfer it to a free plate. Attention: if you like slices of vegetables in the sauce, then it’s best to chop the carrots finely with a regular knife. And so, at your discretion. I like the first option more.

Step 5: prepare the tomatoes.

If you prefer sour sauces, then it is best to use canned tomatoes. In another case, there will be even very nothing and fresh. So, if you use a canned ingredient, then simply cut off with a knife the place where the tail of the vegetable was, remove the peel and discard, and put the tomatoes themselves in a deep bowl. In another case, we wash the component under running water and put it in a deep bowl. Pour the tomatoes with hot water or boiling water and leave in this condition for 10-15 minutes. During this time, the skin itself will depart from the fetus and it will be very easy to remove. Therefore, after the allotted time, we drain the already warm water and, having peeled the tomatoes from the peel, put them in the same bowl, but already without water. Grind the processed ingredient on a cutting board with a knife into small pieces. You can also use a coarse grater to speed up the process of making the sauce. Pour the tomato puree back into the bowl and proceed to the next steps.

Step 6: prepare the marinara sauce.

Pour olive oil into a deep pan or pan and put on medium heat. When the oil begins to warm up, put the chopped onions and garlic in a container. From time to time, stirring the components with a wooden spatula, fry them 10 minutes to transparency. Then add celery, carrots, salt and ground black pepper to the bowl. Once again, mix everything well with a spatula and fry still 10 minutes until all the vegetable ingredients are soft. And the last components of the sauce we will have tomatoes and bay leaves. Add these products to the pot or pan, make a small fire and simmer the sauce without a lid about 1 houruntil the dish thickens. Attention: From time to time, be sure to mix everything with a spatula so that the chopped vegetables at the base of the container do not burn. After the allotted time, we take out the bay leaf and throw it away, since it will not be useful to us anymore. Check the marinara sauce for salt and pepper. If, to your taste, the dish seems under-salted and with insufficient amounts of ground pepper, then you can add these ingredients at your discretion. And again, mix everything well with improvised inventory. Turn off the hob, as a very delicious dressing is ready.

Step 7: serve the marinara sauce.

When the sauce becomes warm, use a scoop to pour it into clean, sterilized jars and tightly close with a clean lid. And when the dish becomes room temperature, we put it in the refrigerator or we can freeze it, so that when we want, treat yourself to such a piquant and spicy sauce. And you can serve the dish with all kinds of pasta, with fried potatoes or use it as a paste for pizza. Experiment, try and enjoy! Good appetite!

Recipe Tips:

- - If you like spicy dishes, then the amount of ingredients in the recipe, such as onions and garlic, can be increased to your taste. In truth, I always add such vegetables "by eye" and the sharper the marinara sauce is, the tastier it is. But in this recipe, I indicated the components to a minimum.

- - In addition to the specified ingredients in the recipe, other components can also be added to the sauce to your taste. For example, a dish is very tasty if you add sweet bell pepper or chili pepper, capers, olives or olives, as well as all kinds of seasonings. This is oregano, basil, marjoram, rosemary. In this case, it does not matter what they will be - fresh or dried. Anyway, the aroma will be unforgettably refined and very mouth-watering.

- - Marinara sauce is also appropriate to add to dishes such as fried meat, used as a dressing for borscht or vegetable baked, fried side dishes. A very tasty dish is obtained if added as a sauce for the preparation of Italian lasagna.

- - Tomatoes can also be replaced with tomato paste. True, it will slightly change the taste of the sauce and make it sharper.

- - If you want to freeze the sauce, then this is best done in portions in any container. After all, it’s much more convenient when you cook a dish to immediately get the right amount of dressing, and not to wait for the whole large capacity to unfreeze. Especially after defrosting, I do not advise re-freezing Marinara sauce, as it loses its taste and shortens its shelf life because of this.