Licia Bobesha Recipes Marinara Sauce From Scratch

Marinara Sauce From Scratch

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 currently have some time, I had been looking on the web the other day. In need of fresh, stirring thoughts, inspirational dishes that I’ve never used before, to amaze my loved ones with. Searching for a while yet couldn’t come across any interesting things. Just before I thought to give up on it, I found this fabulous and simple treat simply by chance. It seemed so tempting

on its photo, it called for rapid actions.

It was not difficult to imagine the way it’s created, how it tastes and just how much my husband is going to want it. Actually, it is rather simple to keep happy the guy when it comes to desserts. Anyhow, I got into the webpage: Suncakemom and then used the simple instuctions that have been accompanied by impressive photos of the task. It just makes life much easier. I can imagine that it’s a slight effort to take photos down the middle of cooking in the kitchen because you normally have sticky hands thus i pretty appreciate the time and energy she placed in for making this blogpost .

That being said I am inspired presenting my own, personal recipes similarly. Many thanks for the thought.

I had been fine tuning the initial formula create it for the taste of my family. I’ve got to mention that it was a great outcome. They prized the flavor, the thickness and enjoyed getting a delicacy like this during a lively workweek. They ultimately demanded more, many more. So the next occasion I’m not going to make the same mistake. I’m going to multiply the amount to keep them pleased.

You can find the original Marinara Sauce at 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.

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