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Chef's Market's Easy Pasta Sauce From Scratch

Posted at 12:03 PM, Apr 20, 2020

Jim Hagy from Chef's Market made Homemade Marinara Sauce, one of the items that is part of Chef’s Market’s DIY Pasta Kit, with everything you need to cook a great meal at home. (see recipe below) They’re also offering DIY Pizza Kits, and $5 from every Kit purchased goes to assist locals impacted by the tornado or Covid19 virus through Music City Inc., a @visitmusiccity foundation. Chef's Market Catering & Restaurant is located at 900 Conference Dr., Goodlettsville, TN 37072. For more information on curbside pickup or menu details visit www.chefsmarket.com or call (615) 851-2433. Look for Chef’s Market on Facebook and @chefs_market on Twitter and Instagram.

Chef Lewis’ Marinara Sauce from Chef’s Market

Yield 2 quarts

Chef Lewis grew up in San Francisco and started to work when he was 16 at the acclaimed Bertolucci’s Restaurant. Their Tuscan fare that was simple, hearty and fresh. He saw many celebrities there including regulars Sammy Davis Jr. and Frank Sinatra. Bertolucci's is still open and has been since 1928. The sauces we are using on the Our Deluxe Build Your Own Pasta Station will feed 4 to 6 people.

INGREDIENTS

2 large cans (28 ounces) whole peeled tomatoes*

1 medium yellow onion, peeled and diced

6 large cloves garlic, peeled but left whole

1 cup extra-virgin olive oil

1 medium carrot diced

10 leaves of fresh basil

1 tablespoon dried oregano

1 tablespoon salt, to taste (if necessary)

1/2 teaspoon pepper

1 cup white wine

INSTRUCTIONS

· In a medium, heavy-bottomed saucepan heat the olive oil, add carrots, onion, garlic, basil, and oregano. Sautee for 5 minutes until onions are translucent. Remove from the heat, then add the white wine. Deglaze the pan.

· Add the 2 cans of tomatoes to saucepan. Simmer for at least 30 minutes, stirring occasionally, and use a sturdy wooden spoon to crush the tomatoes against the side of the pot after about 15 minutes has passed.

· Remove the pot from the heat. Stir in salt and pepper then let cool until it is cool enough to add to the blender. Add the mixture to a blender and slowly blend. (You can use an immersion blender if desired).

· Serve warm. This sauce keeps well, covered and refrigerated, for up to 4 days. Freeze it for up to 6 months.

NOTES

*Using high quality tomatoes is important here. San Marzano Tomatoes are what we use.