Each month I buy various culinary magazines, most of them are not greek , because I think that greek magazines just “copy-paste” most magazines from Australia, USA and UK… Marinara sauce is the most common recipe in every month’s issue. I decided to reinvent it, it’s quite tastefull.
1 kg diced tomatoes
1 tablespoon tomato paste (for the intense colour)
4 cloves garlic, minced
1 medium onion, diced
1 tablespoon fresh basil, chopped
1 teaspoon dried oregano
1 teaspoon sugar
3-4 Kalamata olives, finelly cut
salt and pepper to taste
extra virgin olive oil
1. Heat in a medium saucepan, the olive oil and sauté onions and garlic for 2-3 minutes over medium heat. Add tomatoes, salt, pepper and sugar. Add the fresh basil and let it come to a boil and then lower the heat and boil for 10 minutes, add the olives and oregano.
2. Cook on lower heat for 35-45 minutes.
Marinara sauce is not only for pasta dishes, you can use it also with grilled chicken, steaks, meatballs and you can also add other ingredients such as capers, fresh chopped parsley and others.