10 Minute Marinara Sauce
Sometimes my stomach hurts just reading the ingredients lists on the back of ready-made products. I mean, don't get me wrong, those products have a time and a place and I was reminded a couple of times when we were on our summer holidays just how liberating a jar of pasta sauce can be (dinner in 10 mins with almost NO MESS??!) but we really shouldn't get too comfortable with convenience food. It's a treat and often not that much of a tasty one. This sauce is so delicious and almost creamy (due to blending at the end) it's made with things I usually always have in the cupboards (obviously fresh tomatoes would be ideal but we can't always be superhuman) and you'll actually have it made by the time the spaghetti is cooked, I can't say you'll have no mess though.
TOMATOES are mostly known for their antioxidant properties; they are an excellent source of vitamin C promoting a healthy immune system, biotin (key roles in fat and sugar metabolism), molybdenum and vitamin K (the blood clotting, bone health vitamin). Tomatoes are rich in lycopene, which is believed to greatly reduce the risk of cancers.
The scientific evidence for GARLIC is ever-growing ranging from immune boosting to cardiovascular to cancer preventing.
10 MINUTE MARINARA
Now I use Pomito chopped tomatoes because the ingredients are: Chopped tomatoes (no added anything) but you could use a tin just the same, they're a bit smaller but you've have an equally delicious sauce, if you're making for more than 2 people then perhaps double the recipe and use two cans. Check the ingredients though, it's enlightening.
MAKES 2 CUPS SAUCE
PREP TIME: 5 MINS | COOK TIME: 5 MINS | TOTAL 10 MINS
500g carton chopped tomatoes (use a 400g can no problem)
1 small yellow onion, finely chopped (any onion is fine)
3 cloves garlic, crushed
1 tbsp olive oil
1 tbsp tomato paste
1 tsp vinegar
1/2 tsp sugar (optional)
1/2 tsp pepper (I use white)
1 tsp *dried basil (experiment with other herbs)
Pinch of chili flake/powder (optional)
1/2 + tsp salt
*If using fresh basil then don't through it in until the end of cooking and perhaps after blending, but I'll leave that up to you.
Heat the oil in a large bottomed pan on medium heat and fry the onions for a few minutes until translucent. If using sugar then add that now.
Add the garlic and fry for one more minute, stirring frequently.
Add the vinegar to lift up all the tasty sticky bits and then add the tomato paste and give it a good stir.
Add the chopped tomatoes, dried basil and pepper and simmer for a few minutes.
Take off the heat and blend with a stick blender until smooth.
Season with salt and voila. marinara is ready!