We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Ingredients for making marinara sauce
- Olive oil 50-100 milliliters
- Small onions 2 pieces
- Medium-sized garlic 2 cloves
- Celery Fresh 2 Stalks
- Medium Carrot 2 pieces
- 1/2 teaspoon salt
- Ground black pepper 1/2 teaspoon
- Fresh tomatoes or canned tomatoes 900 grams
- 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.
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.
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.
Step 7: serve the marinara sauce.
- - 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.