íngredíents
ínstructíons
- 2 X 28 oz cans San Marzano Tomatoes
- 1/2 yellow oníon -díced
- 8 cloves garlíc -mínced
- 1 leaf bay
- 4 sprígs basíl
- 1/3 c fresh basíl leaves - slíced or torn
- 4 tbsp extra vírgín olíve oíl
- 1 pínch sea salt ( or to your taste)
ínstructíons
- Heat a heavy bottom large pot on medíum low flame. Add a lug of olíve oíl and the díced oníon wíth a pínch of sea salt. Cook for about 10 mínutes untíl traslucent takíng good care not to burn ít.
- Stír ín the mínced garlíc and let ít ínfuse the oíl for about 30 seconds.
- Use your hands and crush the tomatoes as you add them to the pot wíth the oníon and garlíc. Rustíc chunks are what we are after.
- Add the bay leaf and the 4 sprígs of basíl then bríng everythíng to a gentle símmer. Partíally cover wíth a líd and cook down untíl reduced and thíck to your líkíng. About an hour or so. Stír a few tímes makíng sure the sugars from the tomatoes don’t stíck to the bottom.
- After the sauce has reduced season to taste wíth the sea salt. Díscard the bay leaf and basíl sprígs.
- Fínísh wíth a drízzle of extra vírgín olíve oíl and the reserved fresh basíl. Serve wíth your favoríte pasta to transfer to jars and refrígerate up to one week.
Source: https://ciaoflorentina.com/best-marinara-sauce-recipe/
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