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MARINARA UMAK

Sastojci:

1 mala glavica luka, nasjeckana
2 – 3 češnja češnjaka, usitnjena
¾ l kuhane rajčice (ili velika konzerva pelata)
nasjeckani vlasac, timijan i peršin
1 – 2 žlice maslinova ulja
sol i papar
½ žličice šećera – po potrebi

Priprema:

Na maslinovom ulju lagano praopirjajte luk i češnjak pa dodajte rajčicu.

Kuhajte na laganoj vatri, povremeno miješajući 10-ak minuta.

Sad dodajte nasjeckano začinsko bilje i posolite i popaprite po ukusu. Ako vam se umak čini kiseo, dodajte i šećer. Kuhajte na laganoj vatri još 10-20 min.

Ovaj umak možete koristiti samostalno ili mu dodati talijanske mesne okruglice.

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MARINARA SAUCE

Ingredients:

1 small onion, chopped
2-3 cloves garlic, chopped
¾ l boiled tomatoes (or a large can of peeled tomatoes)
chives, thyme and parsley leaves, chopped
1-2 tbsp olive oil
salt and pepper
½ teaspoon sugar (optional)

Method:

Simmer the onion and garlic in olive oil over low heat. Add the tomatoes and cook over low heat, stirring occasionally, for about 10 minutes. Add the chopped herbs and season with salt and pepper to taste. Should the sauce taste sour, add the sugar. Cook over low heat for another 10 to 20 minutes.
Enjoy the sauce by itself or poured over Italian-style meatballs.

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Arhiva