Thursday, May 3, 2012
Just like Bertolli Olive Oil and Garlic Marinara
Here is how I make it:
8 cans 14.5-15 ounce peeled diced tomatoes
15 cloves Garlic roughly chopped
1 cup Olive Oil
1 tsp Salt
1 TBSP Sugar
1/2 tsp Black Pepper
30 leaves of Fresh Basil chopped
Add fifteen large garlic cloves and olive oil to a large saucepan. Cook over medium heat until they are dark golden.
Add chopped tomatoes and bring to a boil, stirring constantly.
Add chopped basil, salt, a heavy dusting of black pepper and one tablespoon of sugar
Lower heat to medium and cook uncovered, stirring regularly, until all fluid is thickened. About 30-60 minutes.
No need to cook for hours.
Before putting into jars, Use and emersion blender to blend to desired consistency. If you like a really chunky sauce, then you will need just a few circles or maybe none at all. We like a smoother sauce.
Pour into jars.This recipe makes 8 jars of Marinara. If you use
canning jars you will need to seal them. I pour mine into clean used jars and keep in the refrigerator until we use. But we feed a lot of people, so if you are canning, make sure to use the proper canning method to seal the jars and keep in the cupboard until you need them.
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