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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.

Start cooking

Tools

Details

10

Ingredients

5

Steps

Time

10'

Prep

24'

Cooking

34'

Total

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
Make it now
  • 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.

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Marinara sauce

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.

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