Monday, February 02, 2009
Marinara 3.1
In this revision, I've reduced the amount of rosemary and increased the amount of diced onions.
1 6oz can organic tomato paste (unseasoned)
1.5 cups water
2 tsp oregano
1 tsp basil
pinch rosemary
1 tsp crushed garlic
1/2 tsp chili powder
1/2 tsp lemon juice
1/4 tsp sea salt
2 tsp raw cane sugar
2 tbsp diced onions
2 tsp olive oil
Begin by sauteing the diced onions in the olive oil. Then put all ingredients into a soup pot over low heat. Simmer for at least 30 minutes, stirring frequently.
Crush the rosemary with your fingers or with a mortar & pestil prior to tossing a pinch into the sauce. Rosemary has a very strong flavor, so you only need a pinch.
You can convert this recipe into pizza sauce by either reducing the amount of water, or by mixing 1tsp of corn starch with a little cold water, adding it to the simmering mixture and stirring it for 1-2 minutes before removing it from the heat. You can also mix in 2tsp of parmasean cheese if you like that in your pizza sauce.
1 6oz can organic tomato paste (unseasoned)
1.5 cups water
2 tsp oregano
1 tsp basil
pinch rosemary
1 tsp crushed garlic
1/2 tsp chili powder
1/2 tsp lemon juice
1/4 tsp sea salt
2 tsp raw cane sugar
2 tbsp diced onions
2 tsp olive oil
Begin by sauteing the diced onions in the olive oil. Then put all ingredients into a soup pot over low heat. Simmer for at least 30 minutes, stirring frequently.
Crush the rosemary with your fingers or with a mortar & pestil prior to tossing a pinch into the sauce. Rosemary has a very strong flavor, so you only need a pinch.
You can convert this recipe into pizza sauce by either reducing the amount of water, or by mixing 1tsp of corn starch with a little cold water, adding it to the simmering mixture and stirring it for 1-2 minutes before removing it from the heat. You can also mix in 2tsp of parmasean cheese if you like that in your pizza sauce.
Labels: food
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