My impending trip to Italy has had me inspired to do some Italian cooking at home.
I may have also been pushed into it by my overachieving tomato plants that are abundant with deliciously sweet cherry tomatoes or pomodoro.
Marinara – Sauce of fresh tomatoes, olive oil, garlic and basil.
This recipe is super easy to make and the burst of flavour in your mouth is just… Bellissomo!!
The secret to a great tasting tomato sauce is, firstly, a great tasting tomato.
So I would recommend home grown tomatoes for this recipe but if that is not an option, preferably smaller styled tomatoes or tomatoes still on the vine in the grocery store.
- 3 cloves of garlic, crushed
- 1/4 onion, thinly diced
- 1/2 leek, thinly diced
- 2 Tbsp olive oil
- 1 cup of white wine
- 750 g – 1 kg of tomatoes
- 3 sprigs of fresh basil
- 3 sprigs of fresh parsley
- Salt and pepper to season
- Choice of pasta
- Thinly dice the leek and onion.
- Crush the garlic Italian style. This is done by peeling the garlic clove and crushing it with the flat blade of the knife.
- Heat oil in pan. Once hot and leek, onion and garlic and cook until aromatic.
- Add the white wine and reduce to a simmer.
- Add all the tomatoes. Use the wooden spoon to gently squish the tomatoes down.
- The longer this simmers the better as this slowly releases all the flavours. Stir every 20 minutes or so to prevent sticking but otherwise leave the sauce on the stove for an hour or more.
- Once the sauce has reduced add the chopped basil and parsley, stir through and cook for another 10 minutes.
- Season with salt and pepper.
- Place water in another pot, bring to the boil and cook the pasta.
- Drain pasta, plate and add the marinara sauce on top.
- Serve and enjoy.
The tomatoes begin to slowly disperse and break down to release a torrent of incredibly fresh and tangy flavours!
Once the sauce has been reduced to a thick consistency like this its time to add in the basil and parsley!
Plate up with some pasta, light some candles and Buon Appetito!