In Australia, we probably wouldn’t call anything without seafood in it ‘marinara’, but, in fact, the Italian origin of marinara sauce is that it was made and eaten by mariners. It is a deep-red tomato sauce and is pretty damn good on almost anything that requires sauce (you will see it referenced many times in Tenina's America the cookbook). It may just become a fridge staple in your house as it has in mine.
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- 25 g Extra Virgin Olive Oil (EVOO) BUY
- 1 red onion, peeled and halved
- 4 cloves garlic
- 120 mls red wine
- 2 x 400 g diced tinned tomatoes
- 1 tsp fennel seeds
- Generous Pinch Pink Salt Flakes BUY
- Freshly cracked black pepper
- 2 tsp Coconut - Sugar (optional) BUY
- Fresh basil leaves and stalks, to taste
Place oil, onion and garlic into the Thermomix bowl and chop 3 seconds/ speed 5.
Add red wine and cook 10 minutes/Varoma/speed 1/MC off.
Add tomatoes, fennel seeds, salt and pepper and cook 20 minutes/100°C/speed 1.
Taste and adjust seasoning, adding sugar if required.
Add basil and stalks and allow to infuse through the sauce while it cools. Remove the basil prior to use.
Store in sterilised bottles in the fridge until use.