Nav Social Menu

    • Email
    • Facebook
    • Pinterest
    • Twitter

Feats of Feasts

  • Home
  • RECIPE INDEX
  • Back 2 Back
  • Kitch Lit
  • Pantry 101
  • Photography
  • Tips and Tricks
  • Tools and wares

Home

Basic Tomato Marinara Sauce

This is tomato sauce, not tomato ketchup although you could totally make your own ketchup too. This sauce is so versatile, you can use it on pizzas, bolognese, shepherd’s pie, chicken parmigiana, enchiladas….any dish that you think could do with a tomato sauce mix or base.

I remember those days of my culinary ignorance I would spread plain, unflavoured tomato paste on my pizzas. They taste good, but not fantastic. And they’re kinda dry after baking in the oven. I don’t remember how I got out of the dark ages and saw the light but never again will I spread just any tomato sauce from a can.

Sure you can always purchase ready made sauces from the market but if you can make them on your own, make a big batch and use it for multiple dishes. You won’t be paying for the jars or packaging.

BASIC TOMATO MARINARA SAUCE RECIPE

Ingredients;

A can of diced tomatoes
A small can of tomato puree
3 tablespoons of tomato paste
2 red onions, chopped
6 cloves of garlic, chopped
Dried oregano
Salt
Black pepper
Fresh basil, 5 leaves (cut chiffonade style)
Cayenne (optional)
Olive Oil
Water

Steps;

1. In a pot, heat your oil and add your chopped onions. When they’ve turned translucent, add your garlic and sautee till they’re fragrant.
2. Immedietly, add your whole can of diced tomatoes and tomato puree. Stir them around a little bit till they’re mixed up with the onions and garlic. Then add your tomato paste and incorporate it into the sauce.
3. Add your herbs, spice and seasoning, black pepper, dried oregano, optional cayenne and your fresh basil. Taste first before adding your salt because canned tomatoes tend to already have salt in them.
4. Let the flavours simmer on low heat for 15 mins. Then transfer the sauce into a blender and blend till smooth. If it’s too thick, add water to thin it out. But remember to adjust your seasoning again after that.
5. Store in jars until ready for use.

Note: I like a lot of garlic in my sauce so that’s why I added a lot, if you don’t like too much garlic, use less cloves. You can also substitute with roast garlic so the smell won’t be as strong. Basil bruise easily so cut it just before you add it into the sauce.


Previous Post: « Pantry 101 – Vinegars
Next Post: Shepherd’s Pie….from a touch of nostalgia »

Primary Sidebar

Like Us On Facebook

LOOK ME UP ON PINTEREST

Visit Feats of Feasts’s profile on Pinterest.

Save

Pages

  • About ME
  • Contact
  • RECIPE INDEX

Archives

Categories

  • Back 2 Back (13)
  • Home (307)
  • Kitch Lit (4)
  • Pantry 101 (9)
  • Photography (8)
  • Tips and Tricks (5)
  • Tools and wares (5)
  • Visual Gastronomy (8)

Tags

AFF Appetizer Asian Back 2 Back Baking and Desserts Basics beef Bread breakfast cake cheese chicken condiment Dairy eggs Fruits grain Japanese Kids Grubs Korean leftovers light meals Local Main Meat Noodles One-pot pasta people Pork Poultry puff pastry rice Salads sauce Seafood sides Snacks Soups Speedy Meals Spices tea Theme week Vegetables Western

Blogroll

  • Ancoo Journal
  • Baked Bree
  • Bakerella
  • Can You Stay For Dinner?
  • Closet Cooking
  • Evan's Kitchen Ramblings
  • Frozen Wings
  • Honey Bee Sweets
  • Just One Cookbook
  • maameemoomoo
  • Mel's Kitchen Cafe
  • Once Upon a Chef
  • Petite Kitchenesse
  • Table for 2 or more…….
  • The Little Teochew
  • The Sweet Spot
  • What's Cooking Chicago?

FEATURED ON

Save

my foodgawker gallery

Save

Footer

You might also like

How to have steaming hot and soft reheated pitas

Caramelised Onion Jam

AFF Korea – Kimchi Dumplings/ Mandu 김치 만두

Avocado Shake (Sinh tố bơ) and Feats of Feasts is 5 years old!

Mad Hatter Tea Party

Copyright © 2021 · Divine theme by Restored 316

Log in