'Use this recipe at the height of summer when your garden’s bounty boasts lots of tomatoes. Using the KitchenAid® Fruit and Vegetable Strainer attachment takes out the hassle of blanching and peeling fresh tomatoes, and works in tandem with extra virgin olive oil to create a silky texture. This recipe can be canned or frozen to capture summer for year-round enjoyment. Classic marinara is delicious as pasta or pizza sauce, with grilled rustic bread and vegetables, or when used to simmer freshly cracked eggs or meaty white fish like swordfish. If your garden is especially bountiful, scale this recipe up to make the most of your harvest. PREP TIME: 10 minutes COOK TIME: 35 minutes + 30 minutes cooling time TOTAL TIME: 1 hour and 15 minutes YIELD: Makes about 2 quarts (1.89L) SPECIAL EQUIPMENT: KitchenAid® Fruit & Vegetable Strainer attachment; heavy-bottomed large saucepan. INGREDIENTS: 5 pounds (2.27kg) ripe fresh tomatoes (Roma or plum varieties work best) 1 tablespoon (15ml) tomato paste ½ cup extra-virgin olive oil (120ml) 6 (30g) garlic cloves, peeled and halved 1 (300g) large onion, roughly chopped ½ cup (120ml) Chianti or other dry Italian red wine 2 tablespoons (25g) granulated sugar 1 cup (130g) pecorino cheese, grated ¼ cup fresh oregano leaves, finely chopped ⅔ cup fresh basil leaves, finely chopped 1 tablespoon (15g) fine sea salt INSTRUCTIONS: Attach the KitchenAid® Fruit & Vegetable Strainer to your KitchenAid® Stand Mixer. Place a large bowl under the strainer to collect the pressed tomato mixture and a smaller bowl at the end of the strainer to catch the pulp. Wash and dice tomatoes into pieces small enough to fit into the fruit and vegetable strainer. Put the garlic, onion and tomatoes into the large food tray and use the food pusher to feed the mixture through the strainer. Use a spatula and make sure to get all strained tomato mixture out of the attachment; discard the pulp. Warm all ingredients except the parmesan and herbs in a large saucepan over medium heat. Bring to a simmer, stirring well to combine. Reduce the heat to low and cook the sauce at a slow simmer for 45 - 60 minutes, or until the sauce has thickened to desired consistency. Remove from the heat and stir in the fresh herbs and parmesan. Taste to adjust seasoning if needed. Enjoy immediately with fresh pasta or accompaniment of your choice. Alternatively, cool to room temperature to cover and store in the refrigerator for up to five days, freeze for up to six months, or follow canning instructions for longer shelf storage. CHEF’S NOTES: To make puttanesca, follow the recipe as directed above. Once the sauce is cooled, stir in 2 tablespoons (24g) rinsed and drained capers and chopped anchovies to your personal taste. Puttanesca is delicious with spaghetti and steamed clams or plump, pink shrimp. To make spicy arrabiata, follow the recipe as directed above but add ½ tablespoon (2g) dried red chili flakes; add more or less to your taste. This is especially delicious with penne pasta and lots of freshly grated pecorino cheese. To make a creamy tomato sauce, add heavy whipping cream to taste; this is wonderful when tossed with al dente fettuccine or pappardelle and topped with more fresh herbs. Or, mix it with al dente ziti noodles in a casserole dish, top with mozzarella and parmesan and bake in a hot oven until browned and bubbly. MAKES 24 SERVINGS Nutrition - 1 Serving Calories 94 Fat 6g Carbs 7g Protein 2g Sugars 4g Dietary Fiber 1g Cholesterol 5 mg Sodium 394 mg Subscribe for more content: https://www.youtube.com/user/KitchenAidCa Visit our website: English: https://www.kitchenaid.ca/en_ca.html French: https://www.kitchenaid.ca/fr_ca.html Stay connected: Facebook: https://www.facebook.com/KitchenAidCanada/ Instagram: https://www.instagram.com/kitchenaid_ca/?hl=en Twitter: https://twitter.com/kitchenaid_ca?lang=en'
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