Marinara Sauce Recipe
Marinara Sauce Recipe
Your nugget of nutritional info for this post:
Termaters, termaters, and more termaters! The planets were aligning, the moon was gibbous, and God was clearly in His laboratory when this wonder veggie née fruit burst onto the scene. Packed with potassium and Vitamins C & A, it's ventricles resemble your own heart's ventricles; an organ the tomato takes care of like a boss.
More important than it's juicy appearance is the lycopene this water rich fruit bring to the table. It lowers the risk of virtually every kind of cancer there is--from skin, to lung, to pancreatic, to prostrate...tomatoes put the * smack * in lip-smacking, and remember organic is always better.
Obviously low in calories, the caveat to consume this tasty treat with fatty foods--think garlic bread!--to help absorb its nutrients more effectively won't cause your waistline to expand, either.
The Results!
The Ingredients:
Recipe in Rebus:
Cook Time
Ingredients:
2 lbs. tomatoes, heirlooms are a nice choice.
8 oz. Bella mushrooms
4 oz. fresh basil
½-¾ cup shallots, minced
½-1 cup red wine of choice
2-4 TBSP. olive oil
2 TBSP. flour
2 TBSP. sugar
1 double cube chicken bouillon
How to Do It:
- Remove leaves from basil, and chop coarsely. Set aside until very end.
- Mince shallots and garlic.
- Slice Bella mushrooms. I slice them realllllly thin, because they are like little sponges, absorbing flavor, so it stands to reason--more surface area--more absorption!
- Slice all your tomatoes in half, and set aside. This is one instance when I don't seed the tomatoes, but you can if you like! I just find it saves time--and tomato--to skip this step.
- Heat olive oil to sizzling, and add shallots.
- Add mushrooms at the same time, and distribute evenly along pan's surface.
- Cover, and cook for about five minutes.
- Remove cover, and add garlic. As soon as you hear this sizzle, add flour.
- Mix well, and let cook until a "bready" aroma emanates.
- Add wine.
- Mix well.
- Break bouillon cube into bits, and add. Mix well.
- Add tomato halves, face down.
- Fill the pan!
- Cover, and let cook for about 10 minutes.
- Tomatoes should now be tender enough to break apart with a spatula or spoon. Do this.
- Mix well. let simmer about 5-10 minutes uncovered.
- Remove from heat, and mix in basil.
- Now you have red sauce for days! Use for any marinara need, or add crumbled beef for a Bolognese...
Use for any any any red sauce need!
Serving Suggestion: Eggplant Parmesan
