Marinara Pasta Sauce
1/3 cup olive oil
1 onion, chopped
5 carrots, diced
2 cloves garlic, chopped
2 cups fresh basil or rosemary, chopped
2 fresh green chilies, minced
4 fresh tomatoes, chopped or 1 (14 ounce) can tomatoes
5 teaspoons tomato puree
salt, to taste
pinch sugar
1. Heat the oil in a large saucepan over medium heat. Add the onions and diced carrots, and saute until the onions start to turn translucent.
2. Add the garlic, herbs, chilies, tomatoes, tomato puree, salt, and sugar. Pour in 1/2 cup water. Lower heat and bring to a simmer for 40 minutes. Leave uncovered so the sauce can reduce.
3. At the halfway (20 minute) mark, stir the sauce and check its saucy state. There should be liquid, but we want it as thick as possible; add water sparingly.
4. Adjust seasonings, and remove from heat until cool enough to blend. Blend to desired consistency.
Andiamo a mangiare! Marinara is a fresh tomato based sauce for pastas; it's especially good with gnocchi!
Source of recipe: A traditional recipe with many variations. Here is a yummy one.
SO HOW'D IT GO?
This recipe turned out great! The carrots I had were HUGE so the sauce was a little more orangey-colored, as opposed to a deeper red, but that's okay.
This was divine. My husband even liked it, and he's a real snob about pasta sauce. I followed the recipe exactly. I wasn't certain which "green chilies" to use, and ended up using anaheim peppers, which are milder in flavor. It was easy to follow and made the whole house smell yummy. I'll definitely make this again.