What is the best marinara sauce recipe?
Here is the marinara sauce recipe that I have used at restaurants where I have worked. Very simple to make: 1) Concasse the tomatoes. This means to peel them and seed them. Bring a pot of water to a boil. Remove the stem section from the tomato. On the bottom of the tomato, make an “X” with a knife. Drop the tomatoes in the water for about 20 seconds, pull them out and drop them in an ice bath to shock them. The skins will peel right off. You can de-seed them by cutting them in half and squeezing the seeds into a strainer placed over a bowl. Save the juice that collects in the bowl. 2) Chop the tomato concasse. In a large pot with a lid, saute some chopped onion and minced garlic in olive oil. Add the tomato concasse and the juice from the bowl. Add a little water. Place the lid on the pot and put it into a 290 F -300 F oven. Leave it in the oven for about 3 hours. Stir occasionally. 3) Thicken the sauce with a potato starch or cornstarch slurry (cold water mixed with starch). To thick
2 cloves crushed garlic , 3-4 basil leaves FRESH 1 can napolitana sauce, pinch oregano salt and black pepper to taste , simmer them togethor on med heat for 5 minutes covered and add the seafood marinara to the sauce the flavour off the seafood adds to the sauce and makes it seafood marinara 🙂 this is how we make it at work so good luck hope you like it ( we make the napolitana sauce from scratch but use the canits the same thing and easier for you oh and dont forget to add a tsp of fresh red chilli that’s if you want it a bit spicy its optional
