Wondering what to make with your Summer’s bounty of fresh tomatoes? Then make this easy, fresh tomato marinara sauce, that is bursting with delicious and clean flavors.
Hello folks, Hope everyone has been doing well!
Today I’m sharing my version of marinara sauce, made from fresh tomatoes. Although marinara sauce is easily available in stores, I still prefer making my own marinara sauce as I can customize it to my family’s liking also it’s free of any preservatives/additives used in commercially available products.
You can cook this down further to really thicken it and use it as a sauce for pizza too. Although traditionally Italians don’t really use a sauce specifically made for pizza, it’s just a regular tomato sauce ( not ketchup, in India, these 2 terms are used interchangeably.)
As I always say, please free to alter the quantity of the spices as per your preference. I like mine with little extra garlicky flavors and a little heat.
- STEP BY STEP INSTRUCTIONS TO MAKE FRESH TOMATO MARINARA SAUCE
- HOW TO MAKE FRESH TOMATO MARINARA SAUCE?
- Fresh Tomato Marinara Sauce
STEP BY STEP INSTRUCTIONS TO MAKE FRESH TOMATO MARINARA SAUCE
1.Heat water in a pot, let it come to a boil. In the meanwhile cut an “x” on the bottom of each tomato, immerse the tomatoes in boiling water, cook until skin blisters (about 30 secs to 1 minute), transfer in cold water, peel off the skin. Cut the tomatoes, remove the seeds and roughly chop them, transfer the chopped tomatoes to a blender & make a purée without adding any water. 2.Heat 2 tablespoons olive oil on medium low heat, sauté 1 tablespoon garlic until fragrant ( not brown). 3.Next add onions, sauté until translucent. 4.Add red pepper flakes, 1 & 1/2 tsp oregano, 1 tsp dried basil, mix these herbs well in the hot oil for about 15 seconds. 5.Immediately add in prepared tomato purée along with tomato paste. Mix well. 6.Add salt and pepper as per taste. Mix everything. 7.Bring this to a boil then lower the heat and simmer uncovered for 15 minutes stirring occasionally to prevent anything from sticking at the bottom of the pan. 8.Then add roughly chopped basil leaves, crush 1/2 teaspoon of remaining oregano to release its flavor and add to the sauce along with sugar ( if using). Mix and check for seasonings, adjust with more sugar if tomatoes are too tart. Simmer for another 5 minutes. Switch off the heat, serve with your choice of pasta or any other dish.
NOTE
- This will last in the refrigerator for at least a week. You can easily make a large batch, although it will take much longer to cook. Simmer it until you achieve the thick sauce consistency, let it cool and freeze it in containers. Thaw overnight in the refrigerator or leave it on the counter top a couple of hours before you plan to use it.
HOW TO MAKE FRESH TOMATO MARINARA SAUCE?
Fresh Tomato Marinara Sauce
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 1 lb Roma tomatoes
- 1 tbsp finely chopped garlic
- 1/2 cup finely chopped onion
- 1 tsp oregano
- 1 tsp dried basil
- 1/2 tsp red pepper flakes optional
- 2 tbsp tomato paste, optional
- 1 tsp sugar optional, only if the tomatoes are slightly tart
- 9-10 fresh basil leaves
- Salt and pepper to season the sauce
Instructions
- Heat water in a pot, let it come to a boil. In the meanwhile cut an “x” on the bottom of each tomato, immerse the tomatoes in boiling water, cook until skin blisters (about 30 secs to 1 minute), transfer in cold water, peel off the skin. Cut the tomatoes, remove the seeds and roughly chop them, transfer the chopped tomatoes to a blender & make a purée without adding any water.
- Heat 2 tablespoons olive oil on medium low heat, sauté 1 tablespoon garlic until fragrant ( not brown).
- Next add onions, sauté until translucent.
- Add red pepper flakes, 1/2 tsp oregano, 1 tsp dried basil, mix these herbs well in the hot oil for about 15 seconds.
- Immediately add in prepared tomato purée along with tomato paste. Mix well.
- Add salt and pepper as per taste. Mix everything.
- Bring this to a boil then lower the heat and simmer uncovered for 15 minutes stirring occasionally to prevent anything from sticking at the bottom of the pan.
- Then add roughly chopped basil leaves, crush 1/2 teaspoon of remaining oregano to release its flavor and add to the sauce along with sugar (if using). Mix and check for seasonings, adjust with more sugar if tomatoes are too tart. Simmer for another 5 minutes. Switch off the heat, serve with your choice of pasta or any other dish.
Notes
- This will last in the refrigerator for at least a week. You can easily make a large batch, although it will take much longer to cook. Simmer it until you achieve the thick sauce consistency, let it cool and freeze it in containers. Thaw overnight in the refrigerator or leave it on the counter top a couple of hours before you plan to use it.
Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Twitter @ freda_dias
Regards,
Freda
Fresh Tomato Marinara Sauce
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 1 lb Roma tomatoes
- 1 tbsp finely chopped garlic
- 1/2 cup finely chopped onion
- 1 tsp oregano
- 1 tsp dried basil
- 1/2 tsp red pepper flakes optional
- 2 tbsp tomato paste, optional
- 1 tsp sugar optional, only if the tomatoes are slightly tart
- 9-10 fresh basil leaves
- Salt and pepper to season the sauce
Instructions
- Heat water in a pot, let it come to a boil. In the meanwhile cut an “x” on the bottom of each tomato, immerse the tomatoes in boiling water, cook until skin blisters (about 30 secs to 1 minute), transfer in cold water, peel off the skin. Cut the tomatoes, remove the seeds and roughly chop them, transfer the chopped tomatoes to a blender & make a purée without adding any water.
- Heat 2 tablespoons olive oil on medium low heat, sauté 1 tablespoon garlic until fragrant ( not brown).
- Next add onions, sauté until translucent.
- Add red pepper flakes, 1/2 tsp oregano, 1 tsp dried basil, mix these herbs well in the hot oil for about 15 seconds.
- Immediately add in prepared tomato purée along with tomato paste. Mix well.
- Add salt and pepper as per taste. Mix everything.
- Bring this to a boil then lower the heat and simmer uncovered for 15 minutes stirring occasionally to prevent anything from sticking at the bottom of the pan.
- Then add roughly chopped basil leaves, crush 1/2 teaspoon of remaining oregano to release its flavor and add to the sauce along with sugar (if using). Mix and check for seasonings, adjust with more sugar if tomatoes are too tart. Simmer for another 5 minutes. Switch off the heat, serve with your choice of pasta or any other dish.
Notes
- This will last in the refrigerator for at least a week. You can easily make a large batch, although it will take much longer to cook. Simmer it until you achieve the thick sauce consistency, let it cool and freeze it in containers. Thaw overnight in the refrigerator or leave it on the counter top a couple of hours before you plan to use it.
Skip the trip to Starbucks and make your own homemade mocha frappuccino. It is really easy to make your own delicious frappuccino with easily available pantry ingredients!
Well, we all love to indulge in decadent iced coffee drinks, more so during the summers. Although I’m not a big coffee addict, I do need my cup of coffee the first thing in the morning. The aroma of freshly brewed coffee is so captivating, it just awakens my senses
There is no sign of summer in this part of the world, but it is at its peak in India. If you love Starbucks Mocha Frappuccino, and you find yourself indulging in these drinks more than often, I have an easy recipe for you, which is not only economical but can also be made easily in the comfort of your home! Moreover, it’s extremely easy, so don’t blame me if you do end up making this every other day 😀
- INSTRUCTIONS TO MAKE MOCHA FRAPPUCINO RECIPE AT HOME
- HOW TO MAKE MOCHA FRAPPUCINO?
- Mocha Frappuccino Recipe
INSTRUCTIONS TO MAKE MOCHA FRAPPUCINO RECIPE AT HOME
- Dissolve the coffee powder and cocoa powder in 1/2 cup of warm water. You can keep this concoction in the refrigerator to chill for some time.
- Just before serving, decorate the glasses with the chocolate syrup. Simply pour the syrup on the sides of the glass, and keep swirling to create a random pattern.
- Transfer the cold milk, coffee + cocoa concoction, agave nectar & vanilla extract to a blender. Blend until mixed well and frothy.
- Pour from a height into the prepared glasses, decorate with whipped cream, chocolate syrup, and chocolate chips/chunks/ sprinkles. Enjoy this delicious and refreshing mocha frappuccino.
NOTES
1.Instead of instant coffee, you can also use 1/2 cup of strongly brewed coffee.
2.You may also use chocolate syrup instead of cocoa powder, in that case just add it with other ingredients in the blender and reduce the quantity of sweetener.
3.If you are using sugar, then dissolve it in the warm coffee concoction.
3.I do not like to add ice since I don’t like to dilute it down, you may add a couple of ice cubes and blend.
- You can totally adjust the quantities of coffee and cocoa as per your preference.
HOW TO MAKE MOCHA FRAPPUCINO?
Mocha Frappuccino Recipe
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 1 & 1/2 tbsp instant coffee powder
- 1 & 1/2 tbsp cocoa powder
- 1/2 cup warm water
- 2 & 1/2 cups chilled whole/skim milk, or half & half to make it creamier and rich
- 1/4 tsp vanilla extract
- 4 tbsp agave nectar/ honey/sugar, adjust as per desired sweetness
- chocolate syrup, to decorate the glasses
- Whipped cream, optional
- A couple of chocolate chips/grated chocolate, for garnish (optional)
Instructions
- Dissolve the coffee powder and cocoa powder in 1/2 cup of warm water. You can keep this concoction in the refrigerator to chill for some time.
- Just before serving, decorate the glasses with the chocolate syrup. Simply pour the syrup on the sides of the glass, and keep swirling to create a random pattern.
- Transfer the cold milk, coffee + cocoa concoction, agave nectar & vanilla extract to a blender. Blend until mixed well and frothy.
- Pour from a height into the prepared glasses, decorate with whipped cream, chocolate syrup, and chocolate chips/chunks/sprinkles. Enjoy this delicious and refreshing mocha frappuccino.
Notes
Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Twitter @ freda_dias
Regards,
Freda
