When I wrote about how I approach eating the way I do, I mentioned the importance of having sauces prepared and on hand. My Three Base Sauces are:
less than 30 minutes.
So, since I have posed other base sauce recipes, here is my Simple Marinara recipe. I call for 4 T of Olive Oil in this recipe, but you don't have to use that much. If you are using less then use 1 T of the balsamic vinegar to caramelize the garlic. The key to this simple sauce is to go lowlowlow and slowslowlsow! Start with a COLD pan and caramelize the garlic over a period of 20 minutes at least.
- 4 T evoo
- 10 cloves garlic sliced
- 1/2 t crushed red pepper flakes
- 1 t marjoram
- 1 t rosemary
- 2 t dried basil
- 2 T balsamic vinegar
- 28 oz can crushed tomatoes
- 28 oz can diced tomatoes with their liquid
- Salt/Pepper to taste
- 1 c fresh basil or parsley
- In a cold pan place the oil and garlic in the pan. Turn heat to low and slowly caramelize the garlic
- When garlic is golden and fragrant, add the spices, turn heat up to medium and add the spices.
- Cook spices for 1 minutes, then deglaze with balsamic
- Add tomatoes, bring to a simmer, cover for 20 minutes
- Taste and adjust seasonings, stir in fresh herbs
- If the sauce is too acidic, add 1 shredded carrot or 2 t sugar
Over the next week or so I will post my favorite Nutty Parmesan recipes.
What sauces to you keep on hand?