It’s time to get in the kitchen and cook with Chef Harry! In this edition, Chef Harry shares his top-secret recipe for the best marinara sauce to complement pasta, pizza, wings, sandwiches or just about anything else.
Ingredients
1 16 oz can diced tomatoes
5 garlic cloves, roughly chopped
1 tbsp olive oil
1 tbsp ketchup
1 tbsp balsamic vinegar
Salt, pepper and dried basil to taste
Instructions
- First, add the oil to a saucepan, and when it’s heated up a little, add the garlic and begin to cook on medium heat until lightly browned but not burned.
- Once this is achieved, turn down the heat to “low” for around 20 seconds or so before adding the tomatoes, and then turn it back up to “medium.” Quickly stir around with a mixing spoon and use said spoon or another utensil to break down some of the tomatoes, but not all of them (you might need to wait until the sauce has cooked for a bit, as the tomatoes will get softer).
- Add the balsamic, ketchup, and spices and stir it all in until they’re fully incorporated. Turn down the heat to “medium-low,” and let it sit for 17-20 minutes, stirring occasionally to prevent too much loss.
- After that, pour the finished sauce into a leftover container or heat-proof bowl, and let sit until room temperature has been achieved. Otherwise, the condensation from a lid or foil will cause the sauce to steam.
- You can either blend the mixture in a blender until the desired consistency has been reached, or you can leave as is if you want a chunkier sauce. Bon appétit!
