Marinara Sauce

by

Tenina Holder

Posted May 8, 2020 (Last updated December 21, 2021)

Serves

4

Total Time

35mins

Calories

172

This deep-red tomato sauce is pretty darn good on almost anything that requires sauce.

recipe-image
    Ingredients

  • Red onion icon
    Red onion1peeled, halved
  • Fresh basil leaves icon
    Fresh basil leavesas neededstalks of
  • Extra virgin olive oil icon
    Extra virgin olive oil25 g
  • Garlic clove icon
    Garlic clove4
  • Red wine icon
    Red wine120 ml
  • Canned tomatoes icon
    Canned tomatoes800 g
  • Fennel seeds icon
    Fennel seeds1 teaspoon
  • Pink himalayan salt flakes icon
    Pink himalayan salt flakes½ teaspoon
  • Black pepper icon
    Black pepperas needed
  • Coconut sugar icon
    Coconut sugar2 teaspoons
    Method

  • 1. Add extra virgin olive oil, red onion and garlic clove to the TM5 bowl
  • 2. Chop with MC in place - approx 3 sec, speed 5
  • 3. Then add red wine to the TM5 bowl
  • 4. Cook - approx 10 min, Varoma, speed 1
  • 5. Then add canned tomatoes, fennel seeds, pink Himalayan salt flakes and black pepper to the TM5 bowl
  • 6. Cook - approx 20 min, 100°C, speed 1
  • 7. Taste and adjust seasoning, adding sugar if required
  • 8. Stir - approx 10 sec, gentle stir
  • 9. Add basil and stalks and allow to infuse through the sauce while it cools
  • 10. Store in sterilised bottles in the fridge until use

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