How to cook the sauce marinara
Marinara - delicious sauce originally from Italy, invented by ship kokami in the mid-16th century. In its structure is dominated by tomato, Mediterranean herbs and garlic. Marinara sauce is particularly good in the duet with spaghetti, lasagna, rice, seafood and meat dumplings.
You will need:
- cup olive oil; - 3 cloves of garlic; - 800 g canned tomatoes; - Bunch of basil; - Paprika, black pepper and salt to taste.
Instruction how to make marinara sauce
Take a saucepan and heat it in olive oil. For this sauce should take a cold-pressed oil. The packaging of the oil usually are labeled extra virgin.
Peel garlic cloves and crush them flat side of a knife or pass through a special press. Put the garlic in olive oil, pepper, salt and sprinkle with paprika. Fry the garlic for one minute, no more. He should get a nice golden color.
Add the garlic pulp canned tomatoes and bring to a boil weight. Instead, you can safely take a canned fresh tomatoes, they only have to pre-peel.
Reduce heat and cook until the sauce thickens state. Usually it takes about 12-15 minutes. For the smell, you can add a few leaves lavrushki.
Chop the basil finely and add it to the skillet with the sauce. All stir and remove from heat. Marinara sauce is ready!
Serve the sauce is ready immediately. Its rich tomato-spicy taste profitable set off almost any dish. Marinara sauce can be stored in the refrigerator for two weeks, no more.