Intoxicating Sinful Just Plain Delicious Marinara Sauce Recipes

INTOXICATING, SINFUL, JUST PLAIN DELICIOUS MARINARA SAUCE

Steps:

• Drain your jars or cans of tomatoes. SAVE THE JUICE! I'll post a recipe for my clear tomato soup. You can use it for that so nothing goes to waste.
• Work the tomatoes with your hands through a tight sieve to get rid of most of the excess liquid. You need just enough so that you can easily blend the pulp in a blender or food processer.
• Blend the pulp. Set aside.
• Finely dice your onion. Ok, you are ready to start cooking.
• Put oil in a medium sized heavy saucepan, bring up to heat and add onions to sauteé. I like a little extra oil, but use your discretion if you want less.
• Add crushed garlic. Garlic added before onions will get overcooked because there is never enough volume to balance the amount of heat in the pan, and overcooked garlic tastes a little acrid, when well-cooked garlic has a much smoother flavor. So always have your onions in as a protective base to your garlic. Let it get fully fragrant.
• Add all your dry ingredients, and sauteé in oil until onions are transparent.
• Add tomato pulp and red wine. It should be red, not white because it gives a deeper, richer flavor.
• Put a lid on and let it cook on medium heat stirring intermittently. It will take varying amounts of time depending on how thick you want it. I tried cooking it with a splash screen instead of a lid to get the excess liquid out quickly, but it was still such a mess that it's better to use the lid.
• When you have the consistency you want, turn off the heat and serve it up with your favorite pasta, or as a dipping sauce, on pizza, calzones etc. etc. etc.

CLEAR TOMATO SOUP

Steps:

• Put all the ingredients in a saucepan and cook on medium heat.
• Let it cook to thicken up a little and for the flavors to mature.
• Serve with cheesebread or Croutons.
• I make my cheesebread by taking a slice of white bread with a little mayo, and a thin slice of mozarella or cheddar cheese put under the broiler.
• I make my croutons by cutting day old white bread into squares, sticking it on a cooking sheet at 350 degrees until hard. Then put into a bowl with melted butter and dry basil and oregano. Voila!