Usually to be made in a casserole but in this case roasted for an extra flavor coming out from the roasting process.
Triple the quantity for storing.
Can also be used for Pizza.
Marinara Pasta Sauce
Have a look below at the full recipe. Don’t forget, you can always print it.
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Marinara Pasta Sauce
Ingredients
- 200g tomato paste
- 750g Tomato Passata
- 120g Butter , unsalted
- 3 cloves Garlic , minced through a garlic presser tool.
- 1 large Yellow Onion , diced
- 500ml Chicken Broth
- 1 bunch fresh Basil , home grown, and leaves picked and finely chopped, about ½ cupof leaves
- 2 tbsp fresh Oregano , home grown, and leaves picked
- ½ tsp Chili flakes , crushed
- 1½ tsp Sugar
- ½ cup Parmigiano Reggiano , grated
- 1½ tsp Sea Salt
- ½ tsp freshly ground Black Pepper
Instructions
- Start by turning on the oven to 135°C, air ventilation and rack set in the middle.
- Put a large roasting pan on medium heat over 2 gas burners and add the butter. After a minute add the garlic and the onions sauté for 5-6’ until soft and fragrant. Halfway add the chili flakes and stir.
- Add the tomato paste along with the chili flakes and stir well for the paste to cook for about 3 more minutes. Add the tomato passata along with the chicken broth, stir and bring to a boil. Cover tightly with foil and place in the oven cooking for 4 hours, stirring the sauce every 45 minutes. Go up to 5 hours for a thick consistency of the sauce.
- Remove from the oven, uncover, season with the salt and pepper and add the oregano. Add the sugar along with the Parmigiano Reggiano, give it a good stir and toss in the pasta of your choice, preferably Bucatini type.
- If not using immediately, you can place the sauce in sterilized airtight glass jars and refrigerate for couple of weeks or freeze for at least 3 months.
