How to Make Marinara Sauce

How to Make Marinara Sauce We’re going to put this in a skillet it with olive oil. I’d like to have pieces that I can chew on so I'm not dicing it up small. You can dice it up small but if that’s what you prefer. I would also like not to have cooked it now since garlic loses a lot of its properties that are healthy for us. I would much rather dice it up very small and throw it in at the very end. I don’t know why that bell went off, maybe to wake me up. Now, we’re going to sauté this. We want to get a little nutty flavor out of it, give it a little color. We’re going to use oregano and basil. We don’t have to put salt and pepper because we have already made the basic sauce, the tomato sauce which you have to use first. We have to make that first and then you go back making all the other sauces, and this is just one of them. Why am I not using fresh? I woke up lazy today. Fresh is better so you can go out if you plan on making this item, add a little fresh basil, little fresh oregano, and you would probably use maybe a little bit more than what I used. I’ll give you the amounts of what I'm using as I always do. And this, again, it will be enough for about two people. We’re going to make one pint. So, we’ll just let this cook, not burnt using the extra virgin olive oil. I can smell the garlic already. Hmmm, what is better than fresh garlic? I could dip in some toasted French bread in this, how good. This is the way I make garlic bread. First, I toast the garlic bread. You get an even color when you do it. There's no way you get an even color but you spread everything on the bread and then try and toast it. I don’t care who you are so you toast it first. And then after the bread is toasted, you take a brush, well not olive oil unless you really like it. You can use butter or olive oil. Then, you take the toast and you brush it with this. We’ve got enough heat here. We’re going to lower the flame and add a pint of tomato sauce to this. I want it that hot. Why is it doing that? So easily, maybe because—I had just added the tomato sauce so it’s still hot. Otherwise, that will be taking a few minutes to get to that point. Now, I need some fresh raviolis or some fresh linguini, not the dried stuff. Why ruin the tomato sauce by using dried pasta? You can very easily go to any kind of specialty place, get your fresh pasta and have it with a fresh sauce. Now, I hate to tell you, was that fast enough? Because that’s really done. Now, I'm going to taste it and see if I need more seasoning. That’s good enough for me. If you like more basil or more oregano, do whatever you want. If you don’t want the oregano, just use the basil. If you don’t want the basil, just use the oregano but you have to use the garlic. This is done. It doesn’t have to be cooked. Why, because we already made the tomato sauce. Now, if you're going to use canned, you want to do this and want to use canned tomato, well, just cook it for a few minutes until it reduces. And that’s it, marinara sauce. Now, we’re going to make a tomato sauce with onion and green pepper.