Marinara Sauce Recipe #131302
Serve the sauce hot with fresh cooked pasta. Makes about 2 cups. Preparation time does not include time to marinate.
by Bec
25 min | 10 min prep
SERVES 4 , 2 cups
- 1-2 small fresh red chilies, according to taste (such as cascabel)
- 12 large pitted ripe olives, chopped
- 1 tablespoon drained capers
- 1/2 cup olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 teaspoons chopped fresh oregano or 1/2 teaspoon dried oregano leaves
- 1 lb ripe tomato or 1 (16 ounce) can peeled tomatoes
- Slice each chili and use the tip of a knife to remove seeds.
- In a glass or ceramic bowl, marinate the olive, chilies and capers in 4 tablespoons oil for at least 1 hour. Meanwhile, gently sauté the onion and garlic in the remaining oil until golden. Add the oregano.
- Peel fresh tomatoes; use spoon to scoop out seeds. Chop. (Strain canned tomatoes). Turn all ingredients into a large skillet and cook over medium to high heat until the mixture thickens and darkens slightly. Remove chilies.
- Serve hot.
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5 stars