Marinara Sauce

We discovered it while cooking Jasia’s lasagne, but i bet it can be matched with any pasta, rice, pulpety etc dish. Perhaps even stuffed cabbage?

  • 80 ml olive oil,
  • 5 large garlic cloves, thinly sliced (can be replaced with 1 large onion, finely chopped),
  • 1/2 tsp hot red pepper flakes or paprika,
  • 2 l peeled, seeded, and chopped fresh or canned tomatoes with juices,
  • 1 tablespoon of salt,
  • 200 ml chopped basil leaves, torn into small pieces,
  • Small pinch of sugar, if desired.
  1. Coat the bottom of a deep saucepan with the oil.
  2. Set the pan over medium-low heat.
  3. Add the garlic or onion and cook, stirring often, until it is golden in color and softened; do not allow it to brown!
  4. Add the peer flakes or paprika, and stir for 15 seconds.
  5. Pour in the tomatoes with their juices and bring to boil.
  6. Reduce the heat to low, season with salt and basil.
  7. Simmer for 20-25 minutes.The sauce will have thickened and you may notice small pools of orange where the oil has separated from the tomatoes.
  8. Stir in the basil, taste, adjust seasoning. Add sugar of to sweet enough.

 

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