Marinara Sauce
Serves:
1.5 pints
Chef:
Irv Miller
Ingredients:
4 vine-ripe tomatoes
3 Tbsp. pure olive oil
1 cup yellow onion, diced small
½ cup celery, diced small
2 Tsp. fresh garlic, chopped
3 stalks green onion, chopped small
2 Tbsp. fresh basil, chiffonade or fine chop
2 Tbsp. tomato paste
2 Tsp. salt and pepper mixture
3 Tbsp. pure olive oil
1 cup yellow onion, diced small
½ cup celery, diced small
2 Tsp. fresh garlic, chopped
3 stalks green onion, chopped small
2 Tbsp. fresh basil, chiffonade or fine chop
2 Tbsp. tomato paste
2 Tsp. salt and pepper mixture
Instructions:
With a paring knife, remove the stem and then mark an X in the opposite side (bottom) of each tomato. Steam or boil for 2 minutes. Submerge in ice water to stop the cooking process. Strain off water and remove skins. Cut in half and remove seeds. Medium dice the tomato meat and set aside.
Preheat saucepot to medium high. Add olive oil and diced vegetables except tomatoes and sauté mixture for 5 minutes, or until soft. Add diced tomatoes, tomato paste and fresh basil. Simmer 20 minutes, or until liquid in saucepot thickens to desired consistency. Season with salt and pepper mixture.
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Atlas Oyster House is a part of the Great Southern Restaurant Group (GSRG) and is a sister restaurant of the Fish House, The Deck Bar, and Jackson's Steakhouse.
For more information on any of our restaurants, please visit www.goodgrits.com
Atlas Oyster House is a part of the Great Southern Restaurant Group (GSRG) and is a sister restaurant of the Fish House, The Deck Bar, and Jackson's Steakhouse.
For more information on any of our restaurants, please visit www.goodgrits.com