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Posts : 40 Join date : 2010-11-26
| Subject: Marinara Sauce 12/5/2010, 9:28 pm | |
| Marinara Saucetomato water basil parsley onion powder garlic (fresh minced) salt pepper
- Fill small saucepan with a few cups of water & bring to boil.
- Score skin of tomato in a few places with serrated knife.
- Blanch tomato in the boiling water for 1-2 mins.
- Immediately transfer tomato to ice water to cool and discard boiling water.
- Remove skin of tomato and discard skin.
- Preheat small non-stick saucepan over MED-HI heat.
- If want chunky sauce, crush tomato with your hands in saucepan (discard stem). If you prefer smoother sauce, puree tomato in blender or food processor then add to pan.
- Add garlic, onion powder, salt, pepper.
- Bring to low boil, then immediately reduce heat to low, cover & simmer for 15 mins, stirring often to keep tomato from sticking.
- Turn heat up to MED.
- Add parsley, more garlic, and basil.
- Cook 5-10 more minutes, stirring constantly. While cooking, start adding water 1T at a time until it reaches your desired consistency. I usually end up adding 3-4T of water.
NOTE: Add any spices that you prefer to this. I don't really measure them, I just toss in a bit of each. | |
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Admin Admin
Posts : 40 Join date : 2010-11-26
| Subject: Meatballs & Marinara Sauce 12/5/2010, 9:28 pm | |
| Meatballs100g steak (ground into hamburger) 1 grissini (ground into powder) 1 T milk parsley onion powder basil oregano garlic salt pepper
- Preheat oven to 425.
- In bowl, combine all ingredients.
- Form into 1" meatballs (makes about 6-7).
- Place in baking dish or non-stick baking sheet and cook 10 minutes turning halfway through cooking time.
TIP: I usually use a glass baking dish to make these as they seem to want to stick less. Also, if you want to brown them more after cooking, you can broil them for 1-2 mins each side.
These also can be frozen in a freezer bag and then warmed up before serving. Makes a great quick meal! | |
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