Marinara sauce
Heat oil in medium frying pan over medium heat. Add onion, carrot, garlic and pinch of salt. Cover and cook, stirring occasionally, until vegetables are softened for about 10 minutes.
Ingredients
- 2 tablespoonsolive oil
- 1yellow onion, chopped
- 1carrot, peeled and chopped
- 2cloves garlic, chopped
- -sea salt
- -freshly ground black pepper
- 800 gdiced tomatoes with juice
- 2 tablespoonstomato paste
- 2 tablespoonsfresh basil, roughly chopped (optional)
- Amountingredient name
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Step 1
Heat oil in medium frying pan over medium heat. Add onion, carrot, garlic and pinch of salt. Cover and cook, stirring occasionally, until vegetables are softened for about 10 minutes.
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Step 2
Combine onion mixture, tomatoes, tomato paste and basil in the jar of the KitchenAid ARTISAN Power Plus Blender. Secure lid and turn dial to Speed 1. Slowly increase speed to high (Speed 10 or 11). Blend until smooth and rising steam is visible for about 3-4 minutes.
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Step 3
Season to taste with salt and pepper. Use immediately, or leave to cool, transfer to airtight container and refrigerate for up to 3 weeks or freeze for up to 3 months.
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CHEF’S TIP
For a chunkier sauce, combine ingredients in blender jar as directed but pulse 7 to 8 times on high; for a creamy version, add 60 ml double cream to blender jar with other ingredients and blend as directed.
OUR MOST ADORED DISHES
Share the joy with these tried and tested recipes for taste temptation. Beloved by home chefs, you’ll enjoy the satisfied smiles on your diners’ faces almost as much as the flavours.
Step 1
Heat oil in medium frying pan over medium heat. Add onion, carrot, garlic and pinch of salt. Cover and cook, stirring occasionally, until vegetables are softened for about 10 minutes.
Step 2
Combine onion mixture, tomatoes, tomato paste and basil in the jar of the KitchenAid ARTISAN Power Plus Blender. Secure lid and turn dial to Speed 1. Slowly increase speed to high (Speed 10 or 11). Blend until smooth and rising steam is visible for about 3-4 minutes.
Step 3
Season to taste with salt and pepper. Use immediately, or leave to cool, transfer to airtight container and refrigerate for up to 3 weeks or freeze for up to 3 months.
CHEF’S TIP
For a chunkier sauce, combine ingredients in blender jar as directed but pulse 7 to 8 times on high; for a creamy version, add 60 ml double cream to blender jar with other ingredients and blend as directed.