![]() All you do is add the garlic to the oil in a medium frying pan, then add the tomatoes, herbs, salt and pepper, and herbs if you have them. This is the most incredible basic marinara sauce ever (Use store-bought instead if you like!). ![]() Step 2: Meanwhile, make the very easy tomato garlic sauce. It’s done when it looks kind of collapsed and wrinkled, but of course not burnt. I usually brush all over with olive oil first then place it face down in a baking dish. Step 1: Bake the eggplant uncovered for 45 minutes (after slicing it in half and scoring it in a criss-cross pattern). Salt, peper, sugar, balsamic vinegar: These make all the difference! If you like you can substitute the sugar with honey. Then I remove the herbs when the sauce is cooked. I just put a couple of whole sprigs into the sauce as it’s cooking to infuse the flavor. Just ‘snip’ them in the can with a pair of scissors!įresh basil: This is optional but does add to the flavor of the sauce. ![]() They’re generally better quality than chopped tomatoes. If you’re buying a can especially for this recipe, however, I prefer to get organic whole peeled tomatoes. I like to slice them rather than crush them for this recipe, since you really want the garlicky flavor to infuse into the delicious sauce.Ĭanned tomatoes: Just a regular can of tomatoes is fine – whatever you have. It makes all the difference to the flavor! Olive oil: As always, I recommend using a good quality extra virgin olive oil. It’s hard to explain, but try it and I think you’ll see what I mean.Įggplant: Grab a nice firm and shiny one! I find a small to medium eggplant is all you need to make enough to serve 4 as a side dish (or 2 as a main with bread). It’s also very tasty just served by itself with some bread or olive oil toasts. I serve it with Greek meatballs, sausages, Greek lemon rice and so much more (scroll down for more ideas).
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |