a NEW TYPE of Marinara sauce

Marinara sauce – the evolution of a classic
Prep time: 5 – 10 minutes
Cook Time: 30 minutes
Serves: 4 – 6 people

The reason marinara sauce is so popular, is simply because it is so quick and easy to make and that it is full of freshness and flavor. This version takes the classic marinara sauce and evolves it into a modern-day classic, by making 2 simple enhancements.

Ingredients
• 7 – 8 TBSP extra Virgin Olive Oil (EVOO)
• 1 medium sized onion, sliced very thin, then diced
• 1 TSP dark balsamic vinegar
• 1 garlic, minced
• 1 dried chili pepper or ½ – 1 tsp dried chili flakes
• 1 can (796 ml) (8 oz) of peeled tomatoes (alternate: 1 jar (about a liter or a quart) of tomato passata)
• 1 ½ TSP salt
• 1 – 2 TBSP oregano
• I piece of parmigiano cheese rind, or 1 TBSP of grated parmigiano cheese

Process
• In a large frying pan, add the EVOO and the onion. Cook the onion for 5 – 10 minutes on medium or medium/low, until they are soft and translucent.
• While the onions are cooking, prepare your tomatoes. With a hand immersion blender, puree the tomatoes. Add the salt and oregano – mix and set aside.
• Once the onions are ready, add the balsamic vinegar, and mix to coat all the onions
• Then add the garlic, and continue to cook for 1 – 2 minutes
• Add the dried chili pepper (or flakes) and mix in
• Now add your prepared tomato puree, and the parmigiano cheese rind (or grated cheese)
• Mix to incorporate and let cook/simmer for 20 minutes with lid on to retain moisture or lid off, to remove moisture
• Remove from heat, and serve over your favorite pasta, on pizza, with calzone, or anywhere a tomato sauce is needed.
• Enjoy