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.
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