Difference between revisions of "Pr0k's Quick Marinara"

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(New page: * 3 15oz cans tomato sauce * 1 can tomato paste * 1 medium carrot, grated * 1 small onion or two shallots, minced * 4 cloves garlic, sliced * 1 tsp basil * 2 tsp oregano * 1/8 tsp thyme ...)
 
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[[category:pr0k's Recipes]][[category:Vegetarian]][[category:Italian]][[category:Dinner]]
 
 
 
* 3 15oz cans tomato sauce
 
* 3 15oz cans tomato sauce
 
* 1 can tomato paste
 
* 1 can tomato paste

Revision as of 19:18, 1 November 2007

  • 3 15oz cans tomato sauce
  • 1 can tomato paste
  • 1 medium carrot, grated
  • 1 small onion or two shallots, minced
  • 4 cloves garlic, sliced
  • 1 tsp basil
  • 2 tsp oregano
  • 1/8 tsp thyme
  • 1/8 tsp crushed red pepper
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 1 tsp sugar
  • 1/2 tsp garlic powder
  • 1 tbsp worcestershire sauce
  • 1 bay leaf
  • 2 tbsp decent red wine
  • 2-3 tbsp olive oil

Saute garlic in oil over medium-low heat for 5 min. Do not brown the garlic. Add carrot and onion and increase heat to medium high. Add salt and cook until all the vegetables are soft, 5-7 min. Add tomato paste and the rest of the seasonings except the bay leaf and saute, stirring constantly, until the paste darkens a little but does not burn. Add wine, worcestershire, stir for 30 seconds more, then add the tomato sauce, plus about a can's worth of water (use the water to get the last of the sauce out of the cans.) Add the bay leaf and bring to a light simmer. Simmer uncovered (use a splatter screen though) for at least an hour. Add water if the sauce gets too thick.