Basic Marinara Sauce

Pasta / tomato / marinara sauce is probably one of those things a lot of people buy ready prepared, and that while it’s one of the most easiest things to prepare at home. You can keep it really basic or you can add a bunch of stuff to jazz it up a bit. I like to keep it simple, garlic onion herbs and a small carrot. The carrot was actually an attempt to make my daughter eat more vegetables, not a really successful one because she would have to eat the whole batch and only consume one extra carrot. The reason I still add it is because it adds a subtle sweetness without having to add sugar or letting it cook for a long time.
You can have this ready by the time you’re pasta is done and not only is it fast it’s super simple as well.

If available I use fresh basil, which I add just before pureeing the sauce, so the flavor is fresh and vibrant, but dried herbs work in a pinch.

The amount this makes is enough for about 3 persons (or 2 adult and 2 small kids) If you’re planning to cook 1 package of dried pasta (500gr or 1 lb) double the amount. For pizza I use half and freeze the other half for the next time I make pizza.

Basic Tomato Sauce
1 can (400 grams/14 oz) chopped or peeled tomatoes
1 medium carrot (about 80 grams/ 2 1/2 oz)
1 medium onion
2-3 cloves of garlic
2 tbsp tomato paste
1 tsp dried oregano
1 scant tbsp dried basil (or use about 5 leaves fresh instead)
2 tbsp olive oil
Salt and pepper to taste

Chop onion, carrot and garlic, no need to chop it very finely. Add oil to a pan and add the chopped vegetables to the cold pan.  (I convinced myself that by starting with cold oil the garlic will have more time to release its flavor before it will start to burn) Set the pan over medium heat and cook for about 5 minutes until everything start to soften, stirring occasionally. Add the tomato paste and cook for another minute or so whilst stirring.

 

Add the can of tomatoes, herbs salt and pepper, add about a quarter can full of water, stir and let everything come to a boil. Lower the heat and let cook uncovered until carrots are soft (about 7-10 minutes). Puree everything in a blender or with a hand held liquidizer, check seasoning and serve.

If you don’t like a smooth sauce I suggest chopping the onion and garlic finely, grate the carrot, and use chopped canned tomatoes.

Variations:

After pureeing add a handful of chopped black olives.

Add 60 ml of cream, mascarpone or ricotta for a creamy version.

Use cream and olives, even better.

If you want to add minced meat, sausage or chicken, season and cook that first set aside and drain fat if necessary, proceed with the recipe in the pan you cooked the meat in. Add the meat back to the sauce after pureeing and heat through.