Serves 4
The lack of meat and the sheer simplicity, speed and fresh taste of making tasty homemade marinara sauce, makes me wonder why there’s so much of sold in stores. Perhaps the increased popularity of marinara sauce is due to recent research which revealed that cooked tomatoes are rich with lycopene, an antioxidant which may help reduce the risk of certain types of cancer. The versatility of marinara sauce is also no doubt a factor in its popularity. It’s a popular dipping sauce for finger foods like fried mozzarella cheese sticks and calzones. Marinara sauce can also be used to add a little zest to meat dishes such as chicken, veal parmigiano, pork steaks, and grilled seafood. One can even spice up a burger or a chicken filet sandwich with it.
Marinara Sauce
1 can (28 oz) crushed tomatoes .
1/4 cup extra virgin olive oil olive oil
4 cloves garlic, minced
4 fresh basil leaves, julienne
salt & pepper to taste
Place the olive oil in a non-reactive sauce pan over medium heat. Add garlic, cook until aromatic but not brown. Add the tomatoes, and simmer 20-25 minutes. Season with salt and pepper. Remove the tomato sauce from the heat and add the fresh basil and stir. This is as much as the basil needs to cook.
The lack of meat and the sheer simplicity, speed and fresh taste of making tasty homemade marinara sauce, makes me wonder why there’s so much of sold in stores. Perhaps the increased popularity of marinara sauce is due to recent research which revealed that cooked tomatoes are rich with lycopene, an antioxidant which may help reduce the risk of certain types of cancer. The versatility of marinara sauce is also no doubt a factor in its popularity. It’s a popular dipping sauce for finger foods like fried mozzarella cheese sticks and calzones. Marinara sauce can also be used to add a little zest to meat dishes such as chicken, veal parmigiano, pork steaks, and grilled seafood. One can even spice up a burger or a chicken filet sandwich with it.
Marinara Sauce
1 can (28 oz) crushed tomatoes .
1/4 cup extra virgin olive oil olive oil
4 cloves garlic, minced
4 fresh basil leaves, julienne
salt & pepper to taste
Place the olive oil in a non-reactive sauce pan over medium heat. Add garlic, cook until aromatic but not brown. Add the tomatoes, and simmer 20-25 minutes. Season with salt and pepper. Remove the tomato sauce from the heat and add the fresh basil and stir. This is as much as the basil needs to cook.
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