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 most recently have some time, I was surfing on the internet yesterday. Looking to find fresh, fascinating tips, inspirational recipes that I’ve never used before, to delight my family with. Hunting for a long time but couldn’t come across too many interesting things. Right before I thought to give up on it, I discovered this scrumptious and easy dessert by accident over Suncakemom. The dessert looked so delightful on its photos, that called for urgent action.

It was easy to imagine just how it is made, its taste and just how much boyfriend is going to love it. Actually, it is extremely easy to delight the man in terms of puddings. Anyhow, I went to the page and then followed the precise instuctions which were coupled with superb graphics of the procedure. It really makes life much easier. I could imagine that it’s a slight effort to take snap shots in the midst of baking in the kitchen because you typically have gross hands so that i seriously appreciate the time and effort she devote to make this post .

With that said I am inspired to present my very own formulas in a similar fashion. Thanks for the thought.

I had been fine tuning the main recipe to make it for the taste of my family. Need to say it absolutely was a great outcome. They enjoyed the taste, the structure and enjoyed getting a treat like this in the middle of a lively week. They ultimately asked for even more, more and more. So the next time I am not going to commit the same miscalculation. I am likely to twin the amount .

The Marinara Sauce Homemade originally is from 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.