My Homemade Marinara
Prep Time1 hr
Cook Time15 mins
- 5 Tomatoes Ripe, medium sized
- 3 Cloves Garlic
- 1 Tablespoon Olive oil
- 3 Tablespoons Basil Chopped fine
- 3 Oz. Pancetta
- 1 Tablespoon Butter
- 1 Teaspoon Salt
- 1/4 Cup Water
Your tomatoes have to be ripe to get the best flavor. To get the skin off, make an "X" with your knife at the bottom of the tomato and drop them into boiling water. After a minute, fish them out of the water and let them cool for a minute. The skin should away. After you remove all the skin, quarter the tomatoes, and remove the seeds so you only have the flesh remaining.
Now take the pancetta, (you can use diced as well) and layer in a cold pan. Heat over medium until crisp and remove. You're really trying to get the fat from the pancetta to flavor the sauce. What to do with the pancetta? It has a mild bacon-like flavor, so I like to crumble it up over a salad.
Add the tomatoes to the pan the pancetta was cooked in with about 1 to 2 TB of water and the salt. Cover and lower heat to medium low. Stir occasionally. What we're trying to do here is break down the tomatoes.
Once the tomatoes start to breakdown, add your garlic to the sauce, and smash all the tomatoes with the back of you wooden spoon. Continue to crush and stir until the sauce is relatively smooth. If you need to add more water to smooth out, add 1 TB at a time.
At the very end, add the basil and butter. Let it simmer for about two minutes, and then remove from the heat. Serve over pasta with fresh parmesan.
Calories: 176kcal | Carbohydrates: 7g | Protein: 4g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 756mg | Potassium: 416mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1447IU | Vitamin C: 22mg | Calcium: 22mg | Iron: 1mg