This recipe for marinara sauce is easy to make and we think it tastes better than any shop-bought variety.
It only takes a few minutes preparation time and can then simmer while you get on with something else. We use this sauce with our our own eggplant recipe (Click here for the recipe) but it goes well with many pasta dishes as well.
To make 2 servings (about 350ml)
1 clove Garlic, chopped
400g (1 can) peeled Tomatoes, crushed
60ml Tomato Paste
15ml Olive Oil
5ml Ground Coriander
Salt & Pepper to taste
Around 135 KCal per serving
Use a heavy bottomed pan and fry the chopped garlic in the olive oil until it turns golden brown.
Add all the other ingredients, bring then to a gentle boil and then cover and simmer for 50 minutes or so, stirring occasionally.
Check the seasoning. The sauce can be used immediately or cooled and stored in the fridge for a couple of days.