Marinara Sauce Homemade

Looking for a sauce that wins the approval of any dinner party? Call it tomato or pizza sauce, Marinara sauce will put smile on the faces!

As I lately have a little time, I had been looking on the web a few days ago. Attempting to find fresh, fascinating ideas, inspiring recipes that We have never tried before, to delight my loved ones with. Hunting for a long time unfortunately could not come across too many interesting stuff. Just before I thought to give up on it, I ran across this yummy and simple dessert simply by chance. The dessert seemed so scrumptious on its photos, that required rapid actions.

It had been simple enough to imagine just how it’s created, how it tastes and just how much my husband is going to love it. Actually, it is rather simple to impress him in terms of cakes. Anyway, I went to the page: Suncakemom and used the simple instuctions that have been coupled with great images of the operation. It really makes life rather easy. I can suppose it’s a bit of a inconvenience to shoot photographs in the middle of baking in the kitchen because you most often have sticky hands so I sincerely appreciate the time and effort she placed in to build this blogpost .

With that said I am inspired presenting my own, personal recipes in a similar way. Many thanks the idea.

I had been fine tuning the main recipe create it for the taste of my loved ones. Need to mention it had been an awesome outcome. They loved the flavor, the overall look and loved having a sweet like this during a hectic workweek. They ultimately demanded more, a lot more. So the next occasion I’m not going to make the same mistake. I’m gonna double the volume .

Marinara Sauce Homemade invented by suncakemom.

Dice up onions.

Heat olive oil in a pan then saute the diced onion on high heat until it gets a glassy / translucent look for about 3-5 minutes.

Add the crushed garlic and saute until it gets fragrant for about a minute.

Mix in the pureed tomato.

Add the optional capers and olives.

Stir everything together nicely then place a lid halfway on pan and cook the sauce until its water content is somewhat reduced, for about 20 – 3o minutes.

10 minutes before finishing, stir in basil and oregano. With aromatic herbs -especially fresh ones- it is recommended to wait until the end so the dish can keep their scent.