Sunday, June 29, 2014

Makes about 1l Marinara sauce
2kgs ripe tomatoes, peeled and quartered
4 large onions, peeled and quartered
7 garlic cloves
5tbsn olive oil
3tbsn balsamic vinegar
4 sprigs fresh thyme
1tbsn sugar
1-1/2 tbsn salt
freshly ground pepper
  • Pre-heat the oven to 200°c.
  • Combine all the ingredients in a large roasting tray and place in the heated oven.
  • Allow to roast for 30-45 minutes until the vegetables appear charred.
  • Remove from the oven and allow to cool down slightly.
  • Puree the vegetables in a blender/food processor. Season to taste.
  • At this point, you can strain the mixture through a sieve if desired. Place the strained sauce into a saucepan and allow to reduce and thicken slightly.
  • If you’ll be freezing the sauce, pour it into freezable containers or freezer bags and label them with the date. Freeze for up to 3 months.

0 commentaires:

Post a Comment


Blog Archive

Powered by Blogger.