Italian cuisine is impossible to imagine without marinar sauce. This is a universal seasoning, which the Italians add to many dishes. Such a sauce is preparing so simple that even inexperienced cook will cope with the whole process with a bang! You can apply the classic marinar sauce yourself, for example, with fried in breading with cheese or vegetables, and they can also be charged to the paste, ravioli or niccocks, use in the preparation of pizza and lasagna or stew meatballs in it. So let's cook!

To prepare the classic marinar sauce, you will need:

• passat (or tomatoes in its own juice) - 700 g
• garlic - 3-4 teeth
• basil (dried) - 1 tsp
• oregano (dried) - 1 tsp.
• sugar - 1 tbsp. (or to taste)
• salt - 0.5 ppm (or to taste)
• vinegar (wine or apple) - 0.5-1 tbsp. (optional)
• olive oil - 2-3 tbsp.

Marinar sauce - Cooking recipe with photo:

Garlic teeth clean and rub the knife. In a deep pan or a casserole, we warm the oil, spread garlic in it and stirring, fry 30-60 seconds. In no case do not overheat the oil, otherwise the garlic will instantly burn!

For garlic we send herring to the skeleton and, stirring, also, heating them in the oil half a minute.

Pour the Passat and stir. By the way, instead of the Passat, you can take canned tomatoes in our own juice (integers or slices), as well as in the season you can use fresh tomatoes that need to be cleaned from the skin and grind.

On average fire, stirring, cook Marinar sauce for about 20 minutes or until it reaches the desired consistency (depending on which dishes you plan to use the sauce, it can be respected to a more liquid or thick consistency).

For about 5 minutes before the readiness of the sauce, season with sugar, salt and, if the tomatoes fell too sweet, then add some vinegar.

That's all! Incredibly simple cooking, but very tasty classic Marinar sauce is ready!

We use it immediately for cooking paste, lasagna or pizza, or overflow into a container with a lid, store in the refrigerator and use as needed!

Bon Appetit!