Twenty Minute Marinara Sauce With Fresh Basil Food

HOMEMADE ROASTED GARLIC AND FRESH BASIL MARINARA SAUCE

Steps:

• Start with the onions and saute them in 3 tblsp olive oil on a medium heat till translucent, then add the fresh basil and turn down the heat while continuing to stir. Keep cooking the fresh basil to bring out the flavor, but still stirring the onions in the same pan. The basil leaves should be wilted and soft, but not burned. Then, add 3 oz of chicken stock and simmer till most of the liquid has burned off. Set aside.
• Using a food mill (which can be purchased at specialty kitchen supply stores) separate the seeds and skin from the fresh tomatoes, then with a wooden spoon, stir in all of the dry spices. Then, stir in the onions, olive oil, stewed tomatoes, and fresh Basil mixture. You want to marinate all of this in the refrigerator for a couple of hours. The acids will be infused with the herbs the longer it sits in the refrigerator. Meanwhile, start in on the garlic.
• Peel off the top layers from the garlic cloves and wrap each one in foil, place in a roasting pan. Roast the garlic under the broiler or a 425F oven for 20 minute Let cool and then unwrap. In a bowl, mash down the garlic with a fork, or potato masher, till it forms a paste, then in a blender with 1 cup of chicken stock, puree the roasted garlic paste till it liquifies. You are now ready to season the Marinara with garlic puree while it cooks.
• Take the marinated tomatoes and seasonings from the refrigerator and place in a large stock pot or sauce pan. Simmer on a low heat, stirring and gradually adding the red wine vinegar, tomato juice, and remainder of the chicken stock, add in the garlic puree and keep simmering till it comes to a slight boil. After the first boil, is when you add in the flour depending on how thick you want the consistency to be. This Marinara usually simmers 45min to 1 hour, but you can also use a crock pot on low to keep it going longer, if desired. Stir in cracked black pepper to taste.

CREAMY MARINARA WITH FRESH BASIL

Steps:

• Fresh frozen tomatoes: pick juicy tomatoes, make sure they are clean and dry, then pop them in a Ziploc bag, single layer; label your bag with date and put flat into freezer; when ready to use, just take out as many as you need and run them under hot water (or put then in a bowl of hot water) and after a minute or two the skins will peel right off, then just chop and use; use these instead of canned tomatoes.
• In a hot sauce pan or small wok, put in olive oil and fresh garlic; stir and sauté for 1 to 2 minutes.
• Add the tomatoes together with their juice and let simmer for 10 minutes.
• Stir in the cream, basil, salt and pepper, and roasted peppers (if using), and bring to a simmer them it through.
• Serve over cooked pasta, garnish with parmesan cheese and fresh basil leaves.
• Also good over baked halibut, grilled shrimp, chicken, or grilled vegetables.

20 MINUTE MARINARA SAUCE

Steps:

• Heat olive oil in a deep, heavy bottomed 2-quart pot. Add garlic and saute until very fragrant and golden. Using your hand, crush tomatoes and add to the pot-this can be done beforehand in a bowl if you're worried about any oil popping up when the liquid makes contact with the hot oil.
• Pour any remaining liquid from the can and stir. Add the basil, sugar and season with salt and pepper. Let simmer for 20 minutes. May be stored in the refrigerator for up to one week or in the freezer for two months, stored in an airtight container.

HOMEMADE BASIL MARINARA SAUCE

Steps:

• Saute onion and garlic in oil in saucepan till tender.
• Stir in tomatoes with their liquid, breaking up, tomato sauce., 1/4 c chopped basil and the salt.
• Bring to boiling. Lower heat; simmer uncovered, stirring frequently, till thickened, about 20 minute.
• Stir remaining basil into sauce. Serve immediately over hot cooked pasta (@ 1 lb).
• Or, cool, then freeze in freezer containers.