Marinara is a delicious sauce originally from Italy, invented by ship cooks in the middle of the 16th century. Its composition is dominated by tomato, Mediterranean herbs and garlic. Marinara sauce is especially good when paired with spaghetti, lasagna, rice, seafood and meatballs.
It is necessary
- - a glass of olive oil;
- - 3 cloves of garlic;
- - 800 g of canned tomatoes;
- - a bunch of basil;
- - paprika, black pepper and salt to taste.
Instructions
Step 1
Take a saucepan and heat the olive oil in it. For this sauce, take cold-pressed oil. On the packaging of such oil, you can usually see the inscription extra virgin.
Step 2
Peel the garlic cloves and crush them with the flat side of a knife or pass them through a special press. Put the garlic in olive oil, pepper, salt and sprinkle with paprika. Fry the garlic for one minute, no more. It should get a nice golden color.
Step 3
Add canned tomato pulp to the garlic and bring to a boil. Instead of canned tomatoes, you can safely take fresh tomatoes, only you will first have to remove the skin from them.
Step 4
Reduce heat and cook sauce until thick. This usually takes about 12-15 minutes. For a scent, you can add a couple of leaves of lavrushka.
Step 5
Chop the basil finely and add to the saucepan. Mix everything and remove from heat. The marinara sauce is ready!
Step 6
Serve the prepared sauce immediately. Its rich tomato-spicy taste will favorably set off almost any dish. The marinara sauce can be stored in the refrigerator for no more than two weeks.
