Marinara Sauce Home Style
About Marinara Sauce Home Style
I always want to use home made sauce for pasta. Whether it is red sauce or white sauce. Whatever brand you buy from market, the fresh flavours of herbs are mind blowing. Today I am sharing Italian Marinara sauce. Traditionally the key ingredients to this sauce are Italian Red Plum Tomatoes, yellow onion, garlic and Italian herbs and kosher salt. But I have given it a twist by adding charred grilled red bell pepper. It gives a smoky flavor to the marinara sauce and my family loves it. Along with it I have added carrots to bring natural sweetness to the marinara sauce.
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Recipe Time & More
Ingredients
- 1/2 kg Tomato (plum red fat or canned)
- 1 Yellow Onion (or white white or medium size)
- 1 Carrot (diced)
- 3 pods Garlic (â fat chopped)
- 1 Pepper (rinse to discard the charred skin maximum roasted red bel l medium sized)
- 1 Oregano (dry tspn)
- 1 Thyme (dry tspn)
- 1 Kosher Salt (tspn)
- Brown Sugar (optional)
- 2 tbsp Olive Oil
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Instructions
- If using fresh tomatoes then blanch it to soften. Peel off the skin and chop to chunks. If using canned then just peel of the skin.
- Heat a pan and pour oil. Add onion, garlic, carrots, thyme , oregano and salt.
- Stir it for 2 mins then add chopped roasted bell pepper. If it remains with charred skin, do not bother. It will not harm the flavor. Stir till everything is soft. Do not brown.
- Add the tomatoes with its juices. Cook covered in slow fire. I have added ½ tspn of Kashmiri chili powder for colour. Keep stirring in between.
- Cook till it is soft. With the hand blender puree it to your desired consistency. If you like the chunks leave it half done.
- Cool and transfer it to the glass jar. Top it with some extra virgin olive oil.
- Since there is not preservative used, its shelf life is only 5 days.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Reena Mukherjee
Articles: 124 Comments
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This looks perfect! Thanks for posting.
This looks so appetizing! Thank you.
This is fantastic! Thank you for sharing.
I’m eager to make this recipe!