Marinara Sauce
Marinara Sauce might be a good recipe to expand your sauce recipe box. This recipe serves 6. For 43 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. One serving contains 89 calories, 2g of protein, and 5g of fat. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Gimme Some Oven. 411 person found this recipe to be scrumptious and satisfying. Head to the store and pick up black pepper, red pepper flakes, fresh basil, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. Overall, this recipe earns a solid spoonacular score of 64%. Try Marinara Sauce, Marinara Sauce, and Marinara Sauce for similar recipes.
Servings: 6
Ingredients:
1/4 teaspoon black pepper
1 (28-ounce) can crushed tomatoes (**or see below for instructions on using fresh roma tomatoes)
1 1/2 teaspoons coarse salt
1 large sprig of fresh basil
6 garlic cloves, peeled and slivered (or minced)
2 Tablespoons olive oil
1/4 teaspoon dried oregano
1/8 teaspoon crushed red pepper flakes (or a pinch of cayenne)
Equipment:
frying pan
Cooking instruction summary:
Heat oil in a large saute pan over medium-high heat. Add garlic and saute for 1 minute, stirring frequently, until fragrant. Add in the tomatoes, red pepper flakes, salt, oregano and black pepper, and stir to combine. Add the sprig of fresh basil on top of the sauce, and use a spoon to gently press it below the surface. Continue cooking until the sauce reaches a simmer. Then reduce heat to medium-low and continue to let the sauce simmer for about 15 minutes, or until the oil on the surface is a deep orange. It will be reduced and thickened. Discard the sprig of basil, and season the sauce with additional salt and pepper if needed.Remove from heat and serve immediately, or store in a sealed container in the refrigerator for up to 5 days. Or freeze for up to 3 months.
Step by step:
1. Heat oil in a large saute pan over medium-high heat.
2. Add garlic and saute for 1 minute, stirring frequently, until fragrant.
3. Add in the tomatoes, red pepper flakes, salt, oregano and black pepper, and stir to combine.
4. Add the sprig of fresh basil on top of the sauce, and use a spoon to gently press it below the surface. Continue cooking until the sauce reaches a simmer. Then reduce heat to medium-low and continue to let the sauce simmer for about 15 minutes, or until the oil on the surface is a deep orange. It will be reduced and thickened. Discard the sprig of basil, and season the sauce with additional salt and pepper if needed.
5. Remove from heat and serve immediately, or store in a sealed container in the refrigerator for up to 5 days. Or freeze for up to 3 months.
Nutrition Information:
covered percent of daily need
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