Prep Time: 25 mins (includes cooling & blending) Cook/Bake Time: 25 mins Gas Flame: High Yields: 2 cups (enough to cover 2 10-inch pizza bases) Level: Intermediate
Have you ever tried the Pizza and Pasta sauces that are available in the market? Apart from the fact that the balance of sweet and tangy is generally way off, there also is this weird after taste left in your mouth. Now, of course I am sure that many of you have your favorite tomato based sauces that you buy from the store and swear by it but what I really want to say is that no store-bought base sauce can replace the one you make at home with fresh ingredients and love 🙂
Today I am writing about my Marinara Sauce that I use as a base for my pizzas and a non-vegetarian version of it as my pasta sauce. Its made of tangy and ripe tomatoes, fresh basil and other basic ingredients that can be very easily found in anyone’s kitchen. Of course one can always swap fresh basil with dried basil powder but if you can get your hands on the fresh stuff then I’d highly recommend using so.
My Marinara Sauce can be refrigerated for about 4-5 days and can be frozen for 2 months.
- Big, Ripe Tomatoes – 4 (pureed in a blender)
- Medium sized Onion – 1 (finely chopped)
- Fresh Basil Leaves – 2 sprigs
- Garlic – 7 cloves (finely chopped)
- Oregano – as per taste
- Chili Flakes – as per taste
- Black Pepper – as per taste
- Olive Oil – 1/4 cup
- Salt – as per taste
Add Olive Oil in a large pan and on medium heat saute the onions and the garlic
Once the onions and garlic have browned a little, add the tomato puree, the spices, salt and basil leaves.
Cook until it looks like a watery mixture.
Let the mixture simmer for about 5-7 mins and till you notice that the sauce has reduced considerably.
Take the sauce off the flame and let it cool for about 10 mins.
Once the sauce has cooled sown considerably, blend it using a blender or in a food processor.
Pour the blended sauce back onto the pan and let it simmer on high flame for another 7-10 mins or until it has reduced to the right consistency.
Step 5 – Your sauce is ready; let it cool a bit and then you can either use it fresh or can store it in an airtight container in the refrigerator.
VARIATIONS You can add small pieces of meat or even minced meat to give the sauce a meaty aroma. One can also cottage cheese or paneer to the sauce. This can be a great replacement for a paneer pizza.