Italian
Marinara Sauce
A versatile Italo-Indian red sauce — onion-and-garlic-forward, ladled over pasta, spooned onto bruschetta, layered into lasagna. Makes about 2 cups; keeps a week.
Prep
10 min
Cook
20 min
Serves
4
Per serving
176kcal
Protein
2g
Carbs
15g
Fat
13g
Fibre
4g
Ingredients
- 2 tbspButter
- 2 tbspOil
- 2 tsp eachGinger, garlic, green chilli (crushed)
- 2 cupsOnion, chopped
- 3 mediumTomato, grated
- 1/2 cupTomato puree
- 1/4 cupTomato sauce
- 1 tbspCapsico sauce
- 1 tbspWorcestershire sauce
- 1 tspBlack pepper
- 1 tspSalt
- 1 tspMixed herbs
Method
- 1
Heat oil and butter in a heavy pan.
- 2
Add the crushed ginger-garlic-chilli. Sauté 1 minute.
- 3
Add the chopped onion. Cook on medium 4 minutes until just golden at the edges.
- 4
Add the grated tomato. Cook 3 minutes till the rawness goes.
- 5
Stir in tomato puree, tomato sauce, capsico, Worcestershire, salt, pepper and herbs.
- 6
Simmer 8 minutes on a low flame, stirring occasionally, until the sauce thickens and the oil rises.
- 7
Cool and bottle. Refrigerated, it keeps 1 week.