I plan to make chicken parmesan for hubby and eggplant parmesan for myself, on this coming Friday, using the below marinara sauce recipe. This is the first time I am going to try making the eggplant parmesan, and the key is to make a good marinara sauce! This is Mario Batali's recipe, and it CANNOT go wrong ;) I made the marinara sauce yesterday and it has turned out pretty good !! Very Happy with the result ! :) Look out for the eggplant parmesan recipe next!
1 28 ounce can of whole and peeled tomatoes
3 garlic cloves finely chopped
1 cup chopped onions
11/2 carrots peeled and coarsely grated
11/2 tablepoons of thyme leaves chopped
3 tablespoons chopped basil
1/4 cup extra virgin olive oil
salt and pepper to taste
In a deep saucepan, at medium heat, add in the oil. After a minute, add in the garlic and the onions and saute till its translucent, about 7 minutes. Add in the thyme and the grated carrots and saute for about 5 minutes till the carrots are soft.
Now add in the whole can of tomatoes, and break the tomatoes with a fork or a masher till coarse. Add in the chopped basil, salt and pepper. Now let the mixture boil once, and then at low heat let it simmer for about 40 minutes till it reduces. Now with a hand blender, blend the sauce until it is coarse but not really smooth.
Let it cool on the side, and then you can store it in a container for about 2-3 days. OR freeze it upto a month.