Homemade Marinara Sauce with Fresh HerbsYUMMLY
Making your own from-scratch marinara takes a little time but is so worth-it. This classic version, which makes 6 cups, has great depth of flavor and an intriguing note of fresh fennel. Having a batch on hand means you can put dinner on the table in minutes — so feel free to double the recipe and freeze some. The recipe is a Yummly original created by Martha Holmberg.
- Cut onion and carrot into chunks. Trim tops from fennel, then cut fennel in half lengthwise, cut out dense core in a V, and cut bulb into chunks. Pulse vegetables and half the garlic cloves in a food processor until finely chopped, but don't pulse so much that you create a puree. Chop remaining garlic by hand and set aside.
- Heat a large frying pan over medium-high. Add 2 tablespoons olive oil, and when it's hot, add vegetables from food processor. Season with 1 teaspoon salt. Cook, stirring frequently, until vegetables are soft and fragrant but not browned, about 10 minutes.
- Add reserved chopped garlic to vegetables and cook until softened but not browned, another 2 minutes. To create deeper flavor, "toast" the tomato paste: Scoot the vegetables to one side of the pan, drop in the tomato paste, and cook it while scraping and stirring until it has browned slightly, about 5 minutes.
|Calories80Calories from Fat60|
|% DAILY VALUE|
|Calories from Fat60|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.