Tuesday, November 22, 2011

Creamy Marinara Sauce

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1/2 tablespoon extra virgin olive oil, good quality and organic if possible
1 1/2 cloves fresh garlic , minced
2 -2 1/2 large tomatoes, fresh frozen, skinned and chopped up (keep the juice!)
1 1/2 tablespoons heavy Cream
1/8 cup chopped fresh basil (use a variety of flavored basils, especially lemon if you have it)
1/4 cup chopped roasted red pepper (optional)
pinch sugar, to taste
pinch of salt & freshly ground black pepper, to taste
cooked pasta, of your choice (8 to 10 servings worth)
grated parmesan cheese, for garnish fresh basil leaf, for garnish

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.

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