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  2. Recipes
  3. Fire roasted marinara sauce

Fire roasted marinara sauce

Ȑ
Difficulty
ȑ
Time
0 min
&
Author
lorem ipsum

This recipe is prepared with:

Product PowerBlend 9 Jug blender JB 9040 Black PowerBlend 9 Jug blender JB 9040 Black

Ingredients

Servings:
Makes: 3

795 g san marzano tomatoes, fire roasted whole tomatoes, unsalted, drained, liquid reserved
1 tbsp. extra virgin olive oil
3  garlic cloves, peeled
½   yellow onion, medium, peeled
¾  tsp. salt
½  tsp. ground black pepper
30 g Italian parsley, stems removed
2 tbsp. unsalted butter, room temperature
¾  tsp. peperoncino, dried (optional)
45-50 g parmigiano reggiano, grated


Instructions

STEP 1/6

Strain the tomatoes over a bowl and set the juice aside.

STEP 2/6

Place olive oil, tomatoes, garlic, onion, salt, pepper, parsley, (and red pepper flakes and grated Parmigiano if using) into the jug and attach the lid.

STEP 3/6

Select the chop program and turn to the coarse texture on the dial. Scrap down the sides if necessary.

STEP 4/6

Remove the measuring cup from the lid and select pulse on speed 1, then quickly increase to speed 5 or 6. Add 3-4 tablespoons of the reserved tomato juice through the lid opening to thin out the puree and allow the sauce to fully combine.

STEP 5/6

Add the butter 1 tablespoon at a time until mixed in and somewhat melted.

STEP 6/6

Adjust the seasoning to your liking.


Use on your favorite pasta, with sautéed shrimp and scallops, slather on grilled bread, or spoon over grilled chicken.
  1. Back to homepage
  2. Recipes
  3. Fire roasted marinara sauce

Fire roasted marinara sauce

Ȑ
Difficulty
ȑ
Time
0 min
&
Author
lorem ipsum
Servings:
Makes:3

Ingredients


795 g san marzano tomatoes, fire roasted whole tomatoes, unsalted, drained, liquid reserved
1 tbsp. extra virgin olive oil
3  garlic cloves, peeled
½   yellow onion, medium, peeled
¾  tsp. salt
½  tsp. ground black pepper
30 g Italian parsley, stems removed
2 tbsp. unsalted butter, room temperature
¾  tsp. peperoncino, dried (optional)
45-50 g parmigiano reggiano, grated

This recipe is prepared with: lorem ipsum JB901AN-JB9040BK

Instructions

STEP 1/6

Strain the tomatoes over a bowl and set the juice aside.

STEP 2/6

Place olive oil, tomatoes, garlic, onion, salt, pepper, parsley, (and red pepper flakes and grated Parmigiano if using) into the jug and attach the lid.

STEP 3/6

Select the chop program and turn to the coarse texture on the dial. Scrap down the sides if necessary.

STEP 4/6

Remove the measuring cup from the lid and select pulse on speed 1, then quickly increase to speed 5 or 6. Add 3-4 tablespoons of the reserved tomato juice through the lid opening to thin out the puree and allow the sauce to fully combine.

STEP 5/6

Add the butter 1 tablespoon at a time until mixed in and somewhat melted.

STEP 6/6

Adjust the seasoning to your liking.

Notes

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