This sauce is perfect for slathering on pasta or transforming into marinara dust. One bite of this delicious sauce is enough to make anyone spill their secrets.
Makes 2 cups
Serves 4
1/3 cup (55 grams) extra-virgin olive oil
1 1/8 cup (114 grams) mirepoix, this is an equal amount of finely diced onion, carrots, and celery
1 clove of garlic, halved
¼ teaspoon dried oregano
Scant ½ teaspoon salt
¼ teaspoon freshly ground black pepper
16 ounces jarred dry farmed tomatoes or San Marzano canned tomatoes
1 tablespoon tomato paste
½ ounce (15 grams or 1/8 cup) parmesan, in large chunks
2 tablespoons basil chiffonade (about 4 large leaves sliced)
Pour the olive oil into a large sauté pan and heat over medium. Once the oil is warm and glistening, add the mirepoix and halved clove of garlic. Cook for several minutes. Add the oregano, salt, and black pepper. Continue cooking for 3-4 minutes, or until the onions are translucent and the carrots begin to soften.
Add the tomatoes, tomato paste, and chunks of parmesan. Reduce the heat to low and cook the mixture for about 5 minutes. Add 1-2 tablespoons of water, stir and continue to cook for another 5-10 minutes, or until the carrots have softened. Remove the sauce from the heat and stir in the fresh basil.
Allow the sauce to cool for 15-20 minutes. Pour into a blender and puree the sauce for 1 minute, or until smooth. Return the sauce to the pot. Reheat and serve.
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To make marinara dust, spread 3/4 cup of sauce onto a silicone baking mat. It should be a paper-thin layer. Dry the sauce in a food dehydrator or in an oven at 130°F for 8 hours or until the sauce is completely dry. Once cool and dry, break the sauce into pieces and grind into a fine powder using a spice grinder. Marinara dust can be used for seasoning chicken and adding zip to garlic bread.
