Monday, February 23, 2009

Essential Marinara Sauce

From Not Your Mother's Slow Cooker Recipes for Two

Cooker: 1 1/2 to 3 quart
Cooking: LOW 4-5 hours

3 Tbsp EVOO
1 large shallot, finely chopped
1 38oz can whole plum tomatoes, undrained
3 Tbsp tomato paste
2 Tbsp dry red wine or vodka
1/4 tsp dried mixed Italian herbs or grated zest of 1 orange
Salt and freshly ground black pepper to taste
2 Tbsp unsalted butter or creme fraiche, optional

In a medium-size skillet, heat the olive oil and cook the shallot for 5 minutes to soften. Place the shallot, tomatoes with their juice, tomato paste, wine, and herbs or zest in the slow cooker. Cover and cook on low 4-5 hours.

Season with salt and pepper. Use a handheld immersion blender to puree the sauce, if desired. Swirl in the butter, if a richer sauce is desired, or the creme fraiche, for a creamy sauce. You can keep the sauce in the cook on KEEP WARM for a few hours before serving. The sauce will keep in an airtight container in the refrigerator for up to 3 days, or in the freezer up to 2 months.

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