JAS_OH1
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This is a flavorful (vegan) marinara sauce that is perfect to use over pasta as is or in another Italian-inspired dish, such as lasagne, manicotti, canneloni, and more. It's very garlic forward, but like any recipe, the ingredients can be modified to suit individual tastes. I've been making it for over 20 years (this is the first time I have ever written down the recipe) and it's approved by my Italian-American husband and family. Buon appetito!
Ingredients
3 TBSP extra virgin olive oil
1 diced small shallot
6-8 diced cloves (about 1/2 of a small bulb) of semi-roasted garlic (makes the garlic easy to peel and mellows out the harshness)
One 28-ounce can of good tomatoes (I used Cento brand San Marzano)
1 TBSP tomato paste (I used Cento)
1 tsp dried oregano
1 tsp dried parsley
1 tsp dried basil
1 tsp granulated sugar
1 tsp salt
1/2 tsp ground black pepper
1/4 cup good dry red wine (I used a red Zinfandel and cabernet blend)
1/8 cup chopped fresh parsley and basil for garnish
Directions
In a large saucepan, heat the olive oil to medium-low and add the diced shallot and garlic. Cook for 3-5 minutes, stirring several times.
Add the tomato paste and cook for about 1 more minute. Add the canned tomatoes. Break them up with the spoon while cooking (I mash them up against the side of the pan with the spoon).
Add the wine, dried herbs, salt, pepper, and sugar. Increase the heat to a low boil for 2 minutes, stirring as needed. Reduce the heat to low-medium and cook for approximately 60 minutes, stirring occasionally, until the mixture is reduced.
When the sauce has reached the desired consistency, taste and adjust seasonings. Turn off the sauce for several minutes and blast with an immersion blender or transfer to a food processor or blender if you prefer a smoother sauce.
Notes: if you are going to use this in another dish, such as baked canneloni, there is no need to cook it down as much as if you were going to use it over pasta immediately. This sauce can be refrigerated for several days until ready to use or sealed in an airtight container and frozen. I hope you enjoy it as much as we do!
Ingredients
3 TBSP extra virgin olive oil
1 diced small shallot
6-8 diced cloves (about 1/2 of a small bulb) of semi-roasted garlic (makes the garlic easy to peel and mellows out the harshness)
One 28-ounce can of good tomatoes (I used Cento brand San Marzano)
1 TBSP tomato paste (I used Cento)
1 tsp dried oregano
1 tsp dried parsley
1 tsp dried basil
1 tsp granulated sugar
1 tsp salt
1/2 tsp ground black pepper
1/4 cup good dry red wine (I used a red Zinfandel and cabernet blend)
1/8 cup chopped fresh parsley and basil for garnish
Directions
In a large saucepan, heat the olive oil to medium-low and add the diced shallot and garlic. Cook for 3-5 minutes, stirring several times.
Add the tomato paste and cook for about 1 more minute. Add the canned tomatoes. Break them up with the spoon while cooking (I mash them up against the side of the pan with the spoon).
Add the wine, dried herbs, salt, pepper, and sugar. Increase the heat to a low boil for 2 minutes, stirring as needed. Reduce the heat to low-medium and cook for approximately 60 minutes, stirring occasionally, until the mixture is reduced.
When the sauce has reached the desired consistency, taste and adjust seasonings. Turn off the sauce for several minutes and blast with an immersion blender or transfer to a food processor or blender if you prefer a smoother sauce.
Notes: if you are going to use this in another dish, such as baked canneloni, there is no need to cook it down as much as if you were going to use it over pasta immediately. This sauce can be refrigerated for several days until ready to use or sealed in an airtight container and frozen. I hope you enjoy it as much as we do!
