Vermin8
Cook
For those of you who haven't seen me in other chats, I'm a new cook. The DC crowd has been pretty nice about the helpful hints.
Anyway here is my project this weekend:
Chunky Marinara Sauce
INGREDIENTS
1 tablespoon olive oil
1 onion, chopped
1 clove garlic, chopped
1 (14.5 ounce) can peeled and diced tomatoes
1 (8 ounce) can tomato sauce
1 teaspoon white sugar
1/2 teaspoon dried oregano
1/4 teaspoon salt
DIRECTIONS
Heat olive oil in a saucepan over medium-high heat. Add onion and garlic and cook 2 to 4 minutes until crisp-tender, stirring frequently.
Mix in diced tomatoes, tomato sauce, sugar, oregano and salt. Bring to a boil. Reduce heat to low and simmer 15 to 20 minutes or until flavors are blended, stirring frequently.
I like my food flavorful and heavily seasoned so I am going to experiment - increase the garlic, add black pepper, and fresh sweet basil (possibly fresh rosemary).
Is there any difference between using whole vs. diced vs. crushed tomatoes tastewise or does it only make a difference in the texture?
I also want to use red wine (Merlot or Cabernet Sauvignon - which one is more full bodied?). Do I put it in right after the onion/garlic saute when I first put in the tomatoes & tomato sauce?
If I perfect this, next time I'll try using fresh Roma tomatoes, but for right now I don't want to expend the effort until I know the recipe is to my liking.
Anyway here is my project this weekend:
Chunky Marinara Sauce
INGREDIENTS
1 tablespoon olive oil
1 onion, chopped
1 clove garlic, chopped
1 (14.5 ounce) can peeled and diced tomatoes
1 (8 ounce) can tomato sauce
1 teaspoon white sugar
1/2 teaspoon dried oregano
1/4 teaspoon salt
DIRECTIONS
Heat olive oil in a saucepan over medium-high heat. Add onion and garlic and cook 2 to 4 minutes until crisp-tender, stirring frequently.
Mix in diced tomatoes, tomato sauce, sugar, oregano and salt. Bring to a boil. Reduce heat to low and simmer 15 to 20 minutes or until flavors are blended, stirring frequently.
I like my food flavorful and heavily seasoned so I am going to experiment - increase the garlic, add black pepper, and fresh sweet basil (possibly fresh rosemary).
Is there any difference between using whole vs. diced vs. crushed tomatoes tastewise or does it only make a difference in the texture?
I also want to use red wine (Merlot or Cabernet Sauvignon - which one is more full bodied?). Do I put it in right after the onion/garlic saute when I first put in the tomatoes & tomato sauce?
If I perfect this, next time I'll try using fresh Roma tomatoes, but for right now I don't want to expend the effort until I know the recipe is to my liking.