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  1. Back to homepage
  2. Recipes
  3. Fire roasted marinara sauce

Fire roasted marinara sauce

Ȑ
Difficulty
Low
ȑ
Time
0 min
&
Author
lorem ipsum

Ingredients

Servings:
Makes: 3

795 grams , fire roasted whole tomatoes, unsalted, drained, liquid reserved
1 tbsp. extra virgin olive oil
3  , peeled
½   yellow onion, peeled
¾  tsp. salt
½  tsp. 
30 grams Italian parsley, stems removed
2 tbsp. unsalted butter, room temperature
¾  tsp. peperoncino, dried (optional)
45-50 grams 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 peperoncino & 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 favourite pasta, with sautéed shrimp and scallops, slather on a grilled baguette, or spoon over grilled chicken.
This recipe was prepared with Braun's PowerBlend 9 (JB 9040).
  1. Back to homepage
  2. Recipes
  3. Fire roasted marinara sauce

Fire roasted marinara sauce

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

Ingredients


795 grams , fire roasted whole tomatoes, unsalted, drained, liquid reserved
1 tbsp. extra virgin olive oil
3  , peeled
½   yellow onion, peeled
¾  tsp. salt
½  tsp. 
30 grams Italian parsley, stems removed
2 tbsp. unsalted butter, room temperature
¾  tsp. peperoncino, dried (optional)
45-50 grams 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 peperoncino & 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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