Florence Fabricant's Marinara Sauce
Published August 6, 2002
- Total Time
- 20 minutes
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Ingredients
2 cups sun-dried tomatoes, not in oil
3 cups still bottled water
7 ripe plum tomatoes, halved and seeded
12 basil leaves
4 cloves garlic
1 teaspoon finely grated onion
2 tablespoons pure maple syrup
3 tablespoons extra virgin olive oil
½ teaspoon lemon juice
2 tablespoons fresh oregano leaves
1 ½ teaspoons fresh thyme leaves
Freshly ground black pepper
Nutritional analysis per serving
7 grams carbs; 556 calories; 38 grams monosaturated fat; 16 grams polyunsaturated fat; 5 grams saturated fat; 60 grams fat; 1 gram fiber; 6 milligrams sodium; 1 gram protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place sun-dried tomatoes in a bowl, add bottled water and set aside to soak 2 to 4 hours. Drain tomatoes, reserving 1 cup of the water.
- Step 2
Place sun-dried tomatoes, plum tomatoes, basil, garlic, onion, maple syrup and olive oil in food processor, and process as fine as possible.
- Step 3
Transfer 2 cups of the mixture to a blender. Add ½ cup of the reserved water, and blend, first on low speed, then high, until smoothly puréed. Add remaining tomato mixture about ½ cup at a time, stirring it in and blending after each addition, until tomato mixture is smooth and saucelike. If too thick, add a little additional reserved soaking water. Blend in lemon juice.
- Step 4
Pulse in oregano and thyme. Season to taste with pepper.
Private Notes