Marinara Sauce (by chef Fabio Viviani)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Ingredients:Canned Whole Plum Tomatoes, 800 grams or 28 oz - Use a good quality like Strianese (my fave), Pomi, Muir GlenGarlic, 6 clove, smashed and lightly minced so they are chunkyBasil, fresh, small strips 2 tbspThyme, fresh, 3 tspOregano, ground, 1 tspRosemary, dried, 1 tspSherry, dry, 1 fl. ozOlive Oil, 6 tbspSalt, 2 tspPepper, 2 tsp
Smash 6 cloves of garlic with the back of a knife.
Over medium heat, cook garlic in 3 Tbsp. of EVOO until golden brown.
Add sherry, tomatoes and generous pinch of salt and pepper.
Cook until thick (about 8 to 10 minutes) and is no longer watery in consistency.
Add 3 more Tbsp. more of EVOO, turn to higher heat.
Crush tomatoes with the back of a wooden spoon. Add herbs.
Cook until the oil turns red. This will tell you the sauce is done!
Cook’s Note: The sauce is very versatile and can be used with any pasta; added to meats, fish, vegetables; or topped on toasted crostini, breads, pizza crusts.
Serving Size: 6 servings
Over medium heat, cook garlic in 3 Tbsp. of EVOO until golden brown.
Add sherry, tomatoes and generous pinch of salt and pepper.
Cook until thick (about 8 to 10 minutes) and is no longer watery in consistency.
Add 3 more Tbsp. more of EVOO, turn to higher heat.
Crush tomatoes with the back of a wooden spoon. Add herbs.
Cook until the oil turns red. This will tell you the sauce is done!
Cook’s Note: The sauce is very versatile and can be used with any pasta; added to meats, fish, vegetables; or topped on toasted crostini, breads, pizza crusts.
Serving Size: 6 servings
Nutritional Info Amount Per Serving
- Calories: 157.8
- Total Fat: 13.8 g
- Cholesterol: 0.0 mg
- Sodium: 947.4 mg
- Total Carbs: 7.7 g
- Dietary Fiber: 1.7 g
- Protein: 1.4 g
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