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Kitchen Staple for the Italian kitchen | Basic Tomato Sauce Marinara Sauce

There are things are pillars of our culinary repertoire that we L.O.V.E. and are staples in our kitchen.

A damn good basic tomato sauce a.k.a marinara sauce is one of them. Use it to dish out favorites ragus, spicy sauces with clams and oregano, smother the sauce all over your favorite cheesy polenta and more.

This one is the only way I make mine. It'll never let you down and give that rich and robust base that you're looking for in a great marinara.

Have a go!



Recipe for

Kitchen Staple for the Italian kitchen | Basic Tomato Sauce Marinara Sauce

Shopping List:

1 qty 28 oz. can crushed tomatoes (3-3/4 to 4 cups)

1 small Spanish red onion

fresh thyme sprigs, to yield 3 tbsp thyme leaves

2 garlic cloves peeled

1 small carrot

1 tsp salt

1/4 cup olive oil


Onions: Peel, discard skin and ends. Chop into ¼” pieces.

Garlic: Slice very thin and set aside.

Carrot: Peel and grate using a vegetable grater

Herbs: Separate the leaves from the stalks and using clean fingers crush to release fragrant oils.


In a heavy bottom pan, heat the olive oil on medium-high heat until it is hot and you see ripples.

Add the garlic and onions and on medium-low heat sauté for about 10 minutes until the onions have softened but have not browned.

Add the grated carrot and herbs. Sauté for a minute or so. Add the tomatoes. Simmer with lid on the pan on medium-low heat for 20 minutes. Taste and adjust seasonings.

Use in myriad recipes as called for. Will freeze well for several weeks.



1 comentário

Devaki Das is an amazing chef... Weave A Thousand Flavors is one of my prized foodie websites. Wishing you and your family well dear friend.

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