Moms Marinara Recipe
Yield: 1 batchRecipe by luhu.jp
Ingredients:
1/2 cup: Olive oil,
. 2 16oz cans peeled,
2 centiliter: Garlic, minced or chopped
. Italian tomatoes,
2 lbs: Tomatoes, fresh, peeled &
1/4 tsp: Dried red pepper flakes,
. chopped,
1/2 cup: Italian parsley, chopped
. or,
Salt & black pepper to taste,
Directions:
** NOTE: to peel tomatoes, drop them into boiling water for 30
seconds. The skins will then slip off easily.
Heat the oil in a large skillet and saute garlic over low heat for a
few minutes, until golden. Add the remaining ingredients and simmer,
stirring occasionally, for 30 minutes. Or if you prefer a smoother
sauce, push the ingredients through a sieve after theyve cooked
about 15 minutes, then return the mixture to the skillet and continue
cooking.
*************** Additions and/or Alterations to the Marinara Sauce
For a touch of fragrance and sweetness, add 1/4 cup chopped fresh
basil leaves with the tomatoes and a pinch of sugar (unless using
canned tomatoes with the sugar added).
For a mysteriously rish flavor, stir in 2 or 3 minced anchovy fillets
before adding the tomatoes. Use as many as 6 fillets for a strong
anchovy flavor.
For additional flavor, saute 1 finely chopped carrot, onion and celery
stalk with the garlic, before adding the tomatoes. Puree the
ingredients in a food processor after theyve cooked about 15
minutes, then return to the skillet and continue to cook for an
additional 15 minutes.
For shrimp or red clam sauce, add 1 pound of shelled and deveined
shrimp for the last few minutes of cooking (until the shrimp turn
opaque), or 2 6 1/2oz cans of minced clams.
*************** NOTE: When pasta is oversauced, it loses its own
distinctive flavor. Pasta sauce is meant to compliment, not
overpower, the pasta its served with.
** Moms recipe card file **
Posted by The WEE Scot -- paul macGregor
Submitted By PAUL MACGREGOR On 10-22-95
Source from luhu.jp
seconds. The skins will then slip off easily.
Heat the oil in a large skillet and saute garlic over low heat for a
few minutes, until golden. Add the remaining ingredients and simmer,
stirring occasionally, for 30 minutes. Or if you prefer a smoother
sauce, push the ingredients through a sieve after theyve cooked
about 15 minutes, then return the mixture to the skillet and continue
cooking.
*************** Additions and/or Alterations to the Marinara Sauce
For a touch of fragrance and sweetness, add 1/4 cup chopped fresh
basil leaves with the tomatoes and a pinch of sugar (unless using
canned tomatoes with the sugar added).
For a mysteriously rish flavor, stir in 2 or 3 minced anchovy fillets
before adding the tomatoes. Use as many as 6 fillets for a strong
anchovy flavor.
For additional flavor, saute 1 finely chopped carrot, onion and celery
stalk with the garlic, before adding the tomatoes. Puree the
ingredients in a food processor after theyve cooked about 15
minutes, then return to the skillet and continue to cook for an
additional 15 minutes.
For shrimp or red clam sauce, add 1 pound of shelled and deveined
shrimp for the last few minutes of cooking (until the shrimp turn
opaque), or 2 6 1/2oz cans of minced clams.
*************** NOTE: When pasta is oversauced, it loses its own
distinctive flavor. Pasta sauce is meant to compliment, not
overpower, the pasta its served with.
** Moms recipe card file **
Posted by The WEE Scot -- paul macGregor
Submitted By PAUL MACGREGOR On 10-22-95
Source from luhu.jp