The base of all things good. The sauce that took weeks to perfect. The base that flavors the whole. Yes, The One. Yes, it’s here…The Ste Martaen Marinara Sauce.
Alright, enough with the fake hype. As you may know, I hate store bought tomato sauce. For years I have tried every brand under the sun and still couldn’t hep but to add a little of this or that to any sauce I purchased. So, after finding the glory and wide uses of canned tomatoes. Bam!!! I figured out what was missing…my flavors. I’m picky, but I believe great food can be made easily. Why waste your money buying half made products, when you can create your own masterpieces at home with a quarter of the budget?
A good marinara sauce can take you a real long way. Marinara is the essential flavor you taste in so many dishes…pizza, pasta, lasagna, etc., etc., etc. So, here’s our foundational glory…The Ste Martaen Marinara.
1 medium sized red pepper
1 poblano pepper
1 cubanelle pepper
1/2 medium red onion
1/2 bulb garlic
Dice all your veggies. Heat 2 Tablespoons Extra Virgin Olive Oil in a medium stock pot. Make sure you use a good grade of Olive Oil. Remember, the better the quality, the better your meal will be.
Add your diced veggies and a pinch of Kosher salt to the pot and saute for approx. 10 min on medium high heat or until your onions become translucent. I love onions, they’re like little timers that tell you when to start the next step.
The onions have dinged!!
Add 1/2 cup of a sweet to slightly sweet white wine. For example a sweet would be a Reisling and a slightly sweet would be a Sauvignon Blanc. Let the wine reduce for about 5 to 7 minutes.
Next add two 2 cans (roughly 56 ounces total) of whole peeled tomatoes. It is important to find a brand you like.
For us, it’s Trader Joe’s again. I prefer an unsalted variety and this one with the added fresh basil gives a good flavor punch. Reduce your heat to medium and simmer the sauce while you get your spices together.
Our spice mixture includes:
2 Tablespoons Mexican Oregano
1 Tablespoon Basil
1 1/2 Teaspoon Cumin
1 1/2 Teaspoon Coriander
1 Teaspoon Paprika
1 Tablespoon Kosher Salt
Dump your spices in and get ready to blend.
Using my favorite tool, the hand-blender, blend all of your ingredients until the tomatoes are completely pureed. Reduce the heat to low and begin to simmer.
Lastly, add 1 Tablespoon Pure Maple Syrup (No Aunt Jemima please). The maple and the sweetness of the reduce wine help balance the bitterness of the tomatoes.
That’s all folks. Continue simmering for at least 20 minutes to as long as you want. Use in as many dishes as you like. Next up for us, 6 Lasagna’s in 6 weeks.