Marinara SauceMake on Drop
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.
Thanks for reading and please subscribe to have each update delivered to your inbox weekly.
Or better yet, come join us on the Insider Club to have extra Thermomixery each and every month!
- 25 Gram Extra Virgin Olive Oil (EVOO) BUY
- 1 red onion, peeled and halved
- 4 cloves garlic
- 120 Milliliter red wine
- 2 x 400 Gram diced tinned tomatoes
- 1 Teaspoon fennel seeds
- Generous Pinch Pink Salt Flakes BUY
- Freshly cracked black pepper
- 2 Teaspoon Coconut - Sugar (optional)
- 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.