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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Start with the onions and saute them in 3 tblsp olive oil on a medium heat till translucent, then add the fresh basil and turn down the heat while continuing to stir. Keep cooking the fresh basil to bring out the flavor, but still stirring the onions in the same pan. The basil leaves should be wilted and soft, but not burned. Then, add 3 oz of chicken stock and simmer till most of the liquid has burned off. Set aside. | 2. Using a food mill (which can be purchased at specialty kitchen supply stores) separate the seeds and skin from the fresh tomatoes, then with a wooden spoon, stir in all of the dry spices. Then, stir in the onions, olive oil, stewed tomatoes, and fresh Basil mixture. You want to marinate all of this in the refrigerator for a couple of hours. The acids will be infused with the herbs the longer it sits in the refrigerator. Meanwhile, start in on the garlic. | 3. Peel off the top layers from the garlic cloves and wrap each one in foil, place in a roasting pan. Roast the garlic under the broiler or a 425F oven for 20 minute Let cool and then unwrap. In a bowl, mash down the garlic with a fork, or potato masher, till it forms a paste, then in a blender with 1 cup of chicken stock, puree the roasted garlic paste till it liquifies. You are now ready to season the Marinara with garlic puree while it cooks. | 4. Take the marinated tomatoes and seasonings from the refrigerator and place in a large stock pot or sauce pan. Simmer on a low heat, stirring and gradually adding the red wine vinegar, tomato juice, and remainder of the chicken stock, add in the garlic puree and keep simmering till it comes to a slight boil. After the first boil, is when you add in the flour depending on how thick you want the consistency to be. This Marinara usually simmers 45min to 1 hour, but you can also use a crock pot on low to keep it going longer, if desired. Stir in cracked black pepper to taste. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
basil	2	cups	washed de-stemmed	1.8285	0.2107	0.2504	0.0509
basil	3	tablespoons	dried	1.8285	0.2107	0.2504	0.0509
onion	2		chopped	128.0	29.888	3.52	0.32
onion powder	3	tablespoons		70.587	16.3778	2.1549	0.2153
tomato	6			241.2594	52.1388	11.7949	2.6807
tomato juice	16	ounces	added	77.1106	16.0118	3.8555	1.3154
garlic clove	6			-	-	-	-
oregano	3	tablespoons	dried	23.85	6.2028	0.81	0.3852
rosemary	3	tablespoons	dried	6.681	1.0557	0.1688	0.2989
marjoram	2	tablespoons	dried	9.214	2.059	0.4304	0.2394
thyme	2	tablespoons	dried	4.848	1.1736	0.2669	0.0806
red wine vinegar	2	ounces		10.7728	0.1531	0.0227	0.0
tomato	8	ounces	stewed	52.1631	11.5666	2.7216	0.4536
chicken stock	8	ounces		81.6465	8.0059	5.7153	2.7216
flour	3	cups		1734.84	379.8162	28.203000000000003	6.7308
extra virgin olive oil	6	tablespoons		-	-	-	-
black pepper			cracked	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.