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Amanda-Lynn's Killer Marinara PDF Print E-mail
Ingredients (use vegan versions):
  • 2 16 ounce cans chopped tomatoes
  • 1 onion, minced
  • 2-8 cloves of garlic (for most people 4 will do)
  • 2 tablespoons tomato paste
  • 3/4 cup water
  • 2 bay leaves
  • 1/2 to 1 teaspoon dried oregano
  • about three big pinches dried thyme
  • 2 tablespoons chopped FRESH bazil
  • a miniscule dab of olive oil
  • salt and pepper
Directions:

In a big saucepan or a dutch oven, saute the onion and garlic in the oil (a teaspoon at most). When it's good and fragrant (read stinky), add everything else except the fresh basil. Bring to a boil and then bring back down to a simmer and cover it and let it go for fifteen minutes. Come back, take the cover partway off, sniff it (MMMM!!!) and give it five to ten minutes to simmer down before you add the basil, give it a full five minutes uncovered, stick it in the food processor for a smoother sauce.

Serves: 6

Preparation time: 40 minutes


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Featured Recipe

Paneer Tikka Masala

Ingredients:paneer_tikka_masala.jpg

1. 5 tsp. lemon juice
2. 1 tsp. grated ginger
3. 2 garlic cloves, crushed
4. 2 green chili, chopped
5. 3 tbsp. chopped coriander
6. 1 tsp. chili powder
7. salt to taste
8. 250g paneer cut into cubes.
9. 2 tbsp. vegetable oil
10. 2 onions, chopped in 1-inch long thin slices
11. ¼ tsp. turmeric powder
12. 3-4 tbsp. thick yogurt
13. ½ cup milk.

For Garnishing:
Some chopped coriander.

Method:

1. Mix together lemon juice, ginger, garlic, green chili, half of the coriander, chili powder, salt, and paneer in a bowl .  Cover and leave to marinate for an hour.
2. Heat oil in a pan and cook onions for 3-4 minutes on low flame till transparent.  Add turmeric powder, yogurt, milk and the remaining coriander.  Stir for a few minutes till the sauce thickens.
3. Add the paneer mixture in the sauce and cook for 5 minutes on medium flame. Adjust the seasoning.
4. Serve hot garnished with fresh coriander with your choice of Indian bread or rice.

 
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