Want to have a good pizza, or a red sauce pasta, or perhaps a lasagna? You can always use this basic Marinara to create some lovely dishes. Use this recipe to create the base sauce and you can store it for 2-3 weeks for future use.
Makes around 750 ml Sauce
Ingredients
For the sauce
1 kg ripe Tomatoes
12-15 cloves of Garlic (crushed)
Basil (a sprig or 7-8 leaves)
2 tsp Chilli flakes
Salt to taste
2 tbsp Olive oil
For the seasoning Mix
8-10 Pepper pods
½ tbsp oregano
1tsp Garlic granules
¼ tsp Salt
½ tsp mixed herbs (optional)
Method
For the seasoning mix:
Grind all the mentioned ingredients under the season mix section with the help of a mortar and pestle to a coarse powder and keep aside for further use.
For the sauce:
- Blanch the tomatoes for 5 to 7 min in boiling hot water.
- Later transfer the tomatoes in an ice water bath. Once cooled, remove their peels and deeseed them.
- Divide these tomatoes in two halves. Chop half of these and puree the other half.
- In a pan, add olive oil. Once hot, add garlic and chilli flakes to it. Saute it till the raw smell goes away.
- Add chopped tomatoes to this and sprinkle some salt. Cook this for about 7 minutes.
- Now add tomato puree to this and cook until the sauce thickens (make sure there is not much moisture if you’re going to store it).
- Now add fresh Basil and the seasoning mix and cook for another 5 minutes.
- Add salt if required and cool it down to store in an airtight container for further use.
Tips:
- Make sure to use ripe and sweet tomatoes for a flavourful sauce.
- You could also use store bought tomato puree instead for a quick sauce and skip the first three steps and directly start with step 4.
- Make some extra seasoning and store in an airtight container to use later for your pastas and pizzas.
- Do not forget to freeze the sauce for further use (you could store this for around 2-3 weeks)
PS- There are no specifications on the quantity of seasoning. Season it well as you like it and savour the taste.
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