MARINARA SAUCE / PIZZA SAUCE

Step by step method

• Step 1

  So, I am going to peel the skin of the tomatoes by adding some hot water to it in the pot, cover it up and allow the skin to loosen.

• STEP 2

  Then I cut my onion into 2, chop half, set it aside and the half am going to dice into small pieces. Then I am going to grate my ginger and set it aside and as you know once you freeze it this is easy peezy, next I will mince my garlic because I want them very tiny, I want them to pretty much disappear in my sauce.

• STEP 3

  So let’s go check on out tomatoes and their cracking, meaning their ready to be peeled, so we will just peel them and move on, now you may find one that has no crack just as this one, don’t worry its ready, all you need to do is give it a little poke and as you see it cracks just like that and you go ahead and take the skin off then you may take out the seed if you want, by cutting it up at the middle and get the seeds out and if you want it chunky you may dice it up like this, but I want my sauce very smooth so I am going ahead to blend it with the other half of the onion.

• STEP 4

  So in my pot I will add some olive oil, to that I will add minced garlic and cook it up to 3 minutes making sure not to burn it because it will become bitter, then I will add my onions and cook if for additional 3 minutes all on medium low heat. Then I will add my ginger and cook it slowly and nicely for 5 minutes then I finish cutting up and blending my tomatoes and the rest of the onions. So make sure you keep checking on your onion so that they don’t burn, you don’t want any bitter taste in your marinara sauce, because when you make your pizza and pasta you want it to taste really good. You can even use this in your smoked turkey jollof rice recipe, so now our onions have sweated nicely, everything is smelling so good and looking delicious. We will add up our blended up ingredients and let it simmer down halfway, we don’t want to cook it vigorously, we want to cook it nice and slow, that is how we built the flavors in marinara sauce. At this point I will add some salt, my oregano and some crushed pepper flakes for heat, it is optional, but I love heat and once I add everything, I cook it down until its ready. When it’s ready, I will slice up my bezel, once this goes in our sauce is done. So, when we add this, we turn it off and let it cool down completely. So, it is done and that is it. Let it just cool down and whatever containers you have you can put them in and store it in your freezer like I always do and once its cool you can see how nice and thick it is, it is perfect. That is it.

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