I bought a box of ‘tomatoes on the vine’ for the first time and I am crushing on these beautiful tomatoes and its delicate vine stems. I pulled out few of tomatoes from the box and did a mini photo session of them. Gosh! this is one gorgeous fruit. See some pictures below
I shared these pictures on Instagram and I got so many messages admiring this picture. I think I might frame one of these pictures and hang it in my bedroom. Should I do that, or people including my husband might consider me crazy?
Well irrespective of what I do with these pictures, I went ahead and made tangy and spicy Marinara sauce. Gosh, the deep red color of the sauce was to die for. It was my first time making marinara sauce but I’m sure this is going to happen quite often in my kitchen.
Marinara sauce is pretty awesome and it has multiple uses. You can add it into pasta or slather it on a bread with veggies. It also doubles up as tortilla sauce and used in lasagna. Until now, I used store bought marinara sauce into everything including Indian flat-breads. Now on, my home made marinara sauce will help me function efficiently in the kitchen. 😀
For this Marinara sauce,I haven’t used any fancy ingredients and most of them are available at home.
- 6 large tomatoes
- 1 large onion finely chopped
- 5 cloves of garlic
- 2 tbsp of olive oil
- 2 tsp of dried basil (You can also add fresh basil leaves. Around 5-6 leaves will do great)
- 2 tsp of ground pepper
- 1 tsp of dried oregano
- 1 tsp of dried thyme
- salt as per taste
- Cut tomatoes roughly into large chunks and steam them for 4-5 mins. (You can also microwave them for 4 mins).
- Heat a medium sized pan on low flame.
- Add olive oil to the pan and let it heat.
- Once the oil is hot, add minced garlic and let it brown slightly.
- Later add finely chopped onions to the pan and roast until it turns translucent.
- Meanwhile, coarsely blend the tomatoes without adding any water.
- Add this tomato blend to the cooked onion pan and let it simmer.
- Once the sauce begins to boil, add spices like dried basil, oregano, thyme and pepper.
- Add salt as per taste. Mix everything together and check the taste .
- Let the sauce boil until it looks remarkably thick and then turn off the flame (around 7-10 mins on low)
- Once the mixture cools down, transfer the sauce to an airtight jar and store into the fridge.
What I am making with this sauce?
I am making some fancy lasagne and husband will be making some spaghetti and meatballs. :p My mouth is watering already!