Marinara sauce is a bright representative of Italian cuisine. It is used as a base for making many other sauces, and also they supplement pasta, pizza and other national foods.
Prepare the sauce from fresh or canned in its own juice of tomatoes with garlic and Italian herbs. Next we will tell you how to make marinara from fresh tomatoes according to the classic recipe, and also we will offer a variant of sauce preparation for the winter from baked tomatoes.
Marinara sauce - a classic recipe
Ingredients:
- ripe tomatoes - 1.5 kg;
- red dry wine - 70 ml;
- garlic teeth - 3-4 pcs .;
- lemon - 0,5 pieces;
- granulated sugar - 20 g;
- olive oil refined - 35 ml;
- salt is large;
- pepper ground red and black;
- parsley, coriander, dill (greens);
- Italian herbs (fresh or dried).
Preparation
To prepare a classic version of the marinara sauce, we choose only ripe tomatoes. They need to be dipped for a few seconds in boiling water, after which we fill them with icy water and clean them from the skins. We punch tomatoes with a blender until tomato puree is obtained. Garlic denticles are cleaned, kneaded lightly with a knife and browned in a frying pan or a saucepan in olive oil until soft. Then add the prepared tomato paste to the container, and after the boil we introduce Italian herbs. Among them must necessarily be basil and oregano and, if desired, rosemary. Herbs can be taken both fresh and dried. We also add parsley, cilantro and dill, if desired and to taste. All fresh herbs should be cut as small as possible with a knife or crushed in a blender.
We also introduce red dry wine into the sauce, add sugar, red and black ground pepper and boil it until the texture of sour cream is obtained. At the end of the longing, pour the lemon juice and pour the marinara to taste.
Italian tomato sauce marinara - recipe for winter cooking
Ingredients:
- ripe tomatoes - 2.5 kg;
- red dry wine - 80 ml;
- large garlic teeth - 8 pcs .;
- thyme branches - 5 pcs .;
- onion bulb - 80 g;
- olive oil refined - 80 ml;
- salt sea - 15 g;
- granulated sugar - 25 g;
- pepper ground black - 5 g;
- chopped leaves of basil - 3 tbsp. spoons.
Preparation
Marinara sauce in this case, we prepare for the winter from baked tomatoes. To do this, tomato rinse under running water, and then dip into boiling water for a few seconds. After that, we take the tomatoes from the hot water and immediately lower it for a short while into the cold one. Now the tomatoes can be easily peeled from the skins, cut into slices and placed on a baking tray. There we also spread the peeled and sliced garlic large teeth, cut the previously peeled onion, add olive oil, wine, finely chopped basil and thyme twigs. We mix the components together and have an average level of the oven heated to 220 degrees. After one hour, the baked components of the sauce are transferred into a convenient container, we cool it a bit and pierce it with a blender. After that, we rub the mass through a sieve, separating the stones and hard impurities, we knead it to taste with salt and sugar, add pepper, mix and heat on the plate until all the crystals are dissolved. We then shift the marinara sauce over half-liter jars, cover them with lids and set them for sterilization in boiling water for twenty minutes. It remains only to cap the lids and put the stock for storage to other billets.
If desired, instead of sterilization, you can decompose the sauce over the containers and freeze it in the freezer.