Tomato Beetroot Marinara Sauce

  

June 15, 2016

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Marinara is not only a perfect pasta sauce, but this "all purpose" recipe is an excellent homemade accompaniment to so many dishes. Not your typical Egyptian salsa, it can be mixed with sour cream to make a dip, used as a spread on sandwiches, as a substitute to ketchup for dipping, spread as a perfect base for homemade pizza, or to top off any piece of chicken and lightly broiled for a change of flavors. This recipe will make one medium jar, so don't be shy to double or triple the recipe and store some in the freezer for later!

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Ingredients

1 Onion, large

2 Large garlic cloves, minced

10 Tomatoes, medium

2 Beetroots, boiled and mashed

1 tbsp Dried oregano/basil/thyme

1/2 tsp Red pepper flakes (optional)

1 1/2 tsp Vinegar

3 tbsp Olive oil

Salt and pepper to taste

Directions

Directions

Make a small cut on the top of each tomato & grate on a box grater to separate the flesh from the skin. Discard the skin.

Heat a large non stick saute pan over medium heat, add 3 tbsp olive oil and swirl to coat the pan.

Add the chopped onion and cook for about 7-10 minutes, until dark yellow but not browned. Add the minced garlic and stir together until fragrant, but not browned.

Add the grated tomato and mashed beetroots and mix well with the onion/garlic mixture.

Bring the sauce to a boil, season with dried herbs, red pepper flakes (if using) and pepper.

Lower heat to low, simmer uncovered for about 25-30 minutes until the sauce reduces and thickens.

Turn off the heat, add the vinegar and salt and adjust seasonings to taste.

Let cool, then store in an airtight container in the fridge for about 4-5 days or freeze in zip lock bags for up to 3 weeks.

Tips

For boiled beetroots: peel the beetroots, cover with water in a pot. Bring the water to a boil then lower heat to a simmer and cover the pot. Cook until the beetroots are fork tender.

I prefer using the box grater to peel the tomatoes instead of blanching them but you can use whatever method you prefer.

I prefer to have the seeds in my sauce but if you want a seedless sauce, split the tomato in half, remove the seeds then grate them.

If you prefer a smoother sauce, you can blend the cooked sauce in the food processor to the desired consistency.

Kitchen Keys, started by Sara El Refaie, is a food blog to help you serve delicious, comforting food for your family, while also guiding you around the kitchen. Because they understanding your busy lifestyle, Kitchen Keys provides you with tested tips and tricks to save you time and effort, and to bring joy back into the kitchen. Find more from Kitchen Keys at https://kitchenkeys.net/

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