A couple things I've learned along the way, that I want to share with you.
- If you are going to use the canned/per-processed tomatoes, always choose the whole, peeled tomatoes for the sauce. They are the least processed ones, and thus perfect for the sauce. And no flavored ones, those flavors you can add to the sauce yourself.
- Many of the recipes are using carrots and celery. The bitterness of celery distracts from the sweetness of the tomatoes, while the shredded carrots make your sauce orange. Keep it simple, keep it tasty.
- Sweat the onions and garlic over medium heat for about 15 minutes, to bring out their sweetness and make them soft. Also, this would be a perfect time to season generously with salt and pepper. Maybe even a dash of sugar. Add more salt and pepper with the addition of tomatoes. And to taste at the end.
- Instead of chopping your tomatoes, crush them in the pot with a potato crusher. You save not only time, a mess, but also a good portion of the juices.
- Marinara doesn't have to be all smooth, when making at home, you can choose the consistency yourself. Remember, pulse, no puree.
- Herbs. If you use dry herbs, like oregano and thyme, add them with the onions. They will release more of their natural oils and flavor, when cook on a medium heat. Using fresh herbs, like basil, add them at the last minute, so they don't get bitter and earthy taste. And rosemary, in my opinion, is too overpowering for a light marinara sauce.
I hope you all enjoy it!
I'm a chef and a pastry chef, and I love food. Preparing a meal for someone is a show of love; for your craft, for the ingredients, and for the ones eating.
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