This is not only extremely easy and fast to make, but the best recipe yet. I love a good marinara sauce because it is so basic and essential in so many recipes: spaghetti, linguine, lasagne, casserole, grilled vegetables, shrimp stir-fry, stuffed zucchini and peppers, eggplant parmesan, and the list goes on! Every chef needs this in their repertoire and in their kitchen.
Not only is this easy and delicious, it comes from fresh, whole organic tomatoes. I was surprise at how many “from scratch” recipes for marinara included the use of canned tomatoes. I love eating clean and using fresh tomatoes to make this aromatic sauce, and nothing smells more amazing than a home with the scent of this sauce drifting throughout! YUM! I used vine-ripened tomatoes and puree them in my blender with half an onion. If you have especially delicious and juicy sweet tomatoes you can also add some chunks to the sauce to simmer as well. This will lend to a chunkier sauce of course.
I gently sauté chopped onion, garlic, and the herbs (parsley, basil, and oregano) until fragrant, pour the tomato puree all over, and then pour in the secret ingredient that gives this that extra zing. Two tablespoons of good, potent balsamic vinegar give this sauce the kick it needs, making it perfectly zesty and balancing the sweetness of the tomatoes. That’s all there is to this easy, fast, and hearty sauce. Contrary to what some imagine to be an all day simmer in the pot routine, the sauce only takes about 20-30 minutes to cook on medium high heat, because we do not want to break down the tomatoes too much. I often add fresh chopped mushrooms and bell peppers to the sauce in the last 5 minutes to use it as a chunky garden vegetable marinara. Sprinkle in some parmesan cheese, sliced olives, additional herbs or spices to diversify the flavors and make this sauce your own. Every kitchen needs a great marinara sauce and it’s a beautiful thing when you can whip up your own from whole tomatoes and know you are eating clean, fresh, and organic ingredients.
You can also easily adjust this to be a basic tomato sauce puree to use in endless recipes such as soups, stews, and casseroles! So forget about buying canned tomato sauce and start growing some tomatoes instead 🙂 I omit the herbs and balsamic vinegar and simply simmer the pureed tomatoes with onions and garlic to use this in a variety of dishes.
All the other branded companies like Kamagra, Silagra etc are made with the same ingredient of cialis 5mg no prescription . Oh! It has been half an india tadalafil tablets hour now. Their ads list some of the cialis cipla more established businesses work in technologies and services that precede LLLT, such as topical treatments, weaves and hair replacement industry that makes billions of dollars per year in pure profit. wholesale viagra online If you want to resolve these problems then, you will purchase the medicine with great satisfaction.
- 8-10 vine ripened tomatoes
- 1 tbsp olive oil
- 1 medium size onion, diced
- 6 cloves of garlic, minced
- 1/2 cup chopped flat leaf parsley (fresh)
- 1/2 cup chopped basil (fresh), plus extra leaves for garnish
- 1 1/2 tsp oregano (dried or fresh)
- 1 tsp salt
- 1/4 tsp black pepper
- 2 tbsp balsamic vinegar
- Puree the tomatoes with half of the onion in a blender or food processor. You may add a tablespoon of water to help liquify the tomatoes in the blender.
- In a large pot over medium-high heat, sauté the remaining chopped onion and minced garlic in the olive oil until it becomes yellow. Add the parsley, basil, and oregano and heat for about 30 seconds until fragrant.
- Pour the pureed tomatoes over the herbs. Add the balsamic vinegar, salt, and pepper. Simmer for 20-30 minutes until it thickens.
- Serve over warm pasta, vegetables, or chicken parmesan.
- Store remaining sauce in airtight containers in fridge for 1 week or in the freezer for 6 months.
- Add fresh chopped vegetables such as mushrooms or bell peppers to enjoy as a chunky garden vegetable sauce.