Pasta dengan sos marinara (Authentic tomato marinara sauce from fresh tomatoes, basil and garlic.)

Tukar selera dengan pasta spiral dan sos tomato marinara.

Bahan2nya

3 kg tomato - potong x di atasnya dan celur dengan air mendidih untuk 10 saat dan pindahkan ke dlm air ais. Kupas kulitnya dan buang bijinya.

1/4 cawan minyak zaiton

3 biji bawang besar dicingcang

8 ulas bawang putih dicincang
2 helai daun salam (keluarkan bila sos dah masak)

1/3 cawan basil segar dihiris halus

2 tangkai (sprig) pasley segar atau 1 sk pasley kering

1 tangkai (sprig) oregano segar atau 1 sk oregano kering

1 tangkai (sprig) thyme atau 1/2 sk thyme kering
garam secukup rasa
1 sb madu
1 biji karot di parut

Saya tambah 300 gm isi ayam

Panaskan minyak. Tumis bawang, bawang putih dan 1/2 karot selama 6 - 8 minit atau hingga bawang lembut dan jernih. Tambah tomato, pasley, thyme, oregano, basil, salam, madu, isi ayam dan garam.

Renihkan selama 2 -3 jam dengan api perlahan hingga sos berubah menjadi sedikit gelap. Tambah baki karot setengah jam terakhir untuk menyerap asid. Keluarkan herba2 (sprig of herbs) yg digunakan tadi kecuali yg menggunakan herba kering yg hancur.

Hidangkan bersama pasta pilihan.

Source : wellnessmama.com

Authentic tomato marinara sauce from fresh
tomatoes, basil and garlic.

Ingredients

5 pounds of fresh tomatoes, peeled and seeded (to peel, cut a small "x" on the top and drop in to boiling water for 10 seconds and drop in to an ice bath. Skin will easily peel off)
¼ cup olive oil (or tallow)
3 medium onions, diced
8 cloves of fresh garlic (or more to taste), finely minced
⅓ cup fresh basil leaves, finely chopped
1 sprig of fresh thyme leaves (or ½ tsp dried)
1 sprig of fresh oregano (or 1 teaspoon dried oregano)
2 bay leaves (remove when done)
2 sprigs of parsley (or 1 tsp dried)
1 teaspoon sea salt
1 carrot (1/2 should be grated and added to sauce, the other half should be added at the end of cooking and then removed)
1 tablespoon honey

Instructions

Pour the olive oil into a large stockpot over medium heat.Add diced onions, garlic and grated carrots.Saute for 6-8 minutes or until onions are translucent and tender.Add tomatoes, chopped basil leaves, oregano, thyme bay leaves, parsley and sea salt.Simmer on low heat for 2-3 hours or until cooked down and starting to darken.

Add carrot piece for the last 30 minutes to absorb acidity.Remove sprigs of herbs and piece of carrot.

Optional: Use an immersion blender to puree sauce until smooth (for a thicker sauce, skip this step.Use fresh or store in the fridge up to 1 week, or can it according to your canner's instructions for tomato products.)