August 4, 2023

Recipe for Red Pasta Sauce(Marinara Sauce)

Name: Recipe for Red Pasta Sauce(Marinara Sauce)
Prep time: 60 min
Ingredients: 4 ripe plump Red Tomatoes; ½ Cup of water for boiling; ½ cup Cup of water for adding while cooking; 1 tbspn olive oil(Italian dishes taste best with Olive Oil but you can use any other oil of your choice); 2-3 Garlic cloves – finely chopped; 1 small onion – finely chopped; ½ Tspn Crushed pepper or pepper powder; ½ Tspn Dried Oregano; ½ Tspn Sugar; ½ Tspn Salt; ½ Tspn Chilly Flakes(optional); 1/2 Tspn Dried Basil(if you can source fresh Basil leaves nothing like it. Chop them fine and use)

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Recipe for Red Pasta Sauce(Marinara Sauce)

So at home, there’s always a Pasta team. Some like Red Sauce Pasta, some like White and some like a mix of both. There are some days where the teams change too! So, in my opinion, I guess the preference of sauce depends on the kind of Mood or the kind of Day it probably is. But whenever there is Pasta made at home, there are always 3 types - Red, White and Pink( A mix of Red and White)

So, here’s my recipe for the Red Sauce. Which Team do you belong to?

P.S. The Actual name for what we call Red Sauce is "Marinara Sauce" and White sauce is "Bèchamel sauce".

Cuisine Italian

Keyword Pasta, Pasta Sauce, Red Sauce, Sauce

Prep Time 1

Ingredients

4 ripe plump Red Tomatoes
½ Cup of water for boiling
½ cup Cup of water for adding while cooking
1 tbspn olive oil(Italian dishes taste best with Olive Oil but you can use any other oil of your choice)
2-3 Garlic cloves – finely chopped
1 small onion – finely chopped
½ Tspn Crushed pepper or pepper powder
½ Tspn Dried Oregano
½ Tspn Sugar
½ Tspn Salt
½ Tspn Chilly Flakes(optional)
1/2 Tspn Dried Basil(if you can source fresh Basil leaves nothing like it. Chop them fine and use)

Instructions

In a vessel, add the Tomatoes with water on medium heat
Once you see the skin on the tomatoes peeling off, turn off the heat and using a tong, peel off the skins of the tomatoes. It will easily come off. Keep the Tomatoes aside to cool
Once the tomatoes have come to room temperature, turn it into a smooth thick paste in a mixer grinder.
With the help of a strainer, strain the tomato paste in a bowl or vessel
Note: you can choose to skip this step if you are ok with the seeds or some lumps
Now in a skillet, add some olive oil, throw in the finely chopped garlic cloves and finely chopped onion and saute this for a bit
Note: If you’re going to store this sauce for later, ensure you saute the onions really well for a little longer than you would if using immediately, so that the sauce has a longer shelf life
You can skip the onion if you wish. I like to add onion as it elevates the taste of the sauce due to it's sweetness.
Then add the Tomato Paste, add the remaining ½ cup of water into the mixer jar, give it a shake and add the water into the skillet.
Add the Crushed Pepper Powder, Salt, Dried Oregeno, Dried Basil and Sugar and give it a mix, You can also add Chilly flakes to spice it up a bit. But that’s totally optional
Allow this to boil for about 10 minutes or so and add the finely chopped Basil(if using fresh Basil). Once the Sauce begins to thicken, turn off the heat. The Red sauce is Ready!!
Note: If you will be storing the sauce for later use, allow the sauce to completely cool down to room temperature. It should not even be warm before transferring them into a jar(s) or else it may get spoilt sooner because of the heat.
You can use this sauce for Pasta, Spaghetti or even as a Pizza base sauce. Enjoy!!