It’s all about the sauce.
And what better sauce to go with it than a marinara?
But what about the crust?
Marinara sauce is made from the tomato pulp of tomatoes and garlic, along with the acidity of tomato juice.
This makes the sauce more sour and spicy than other types of marinade.
It’s also more acidic than plain, traditional Italian-style marinades.
But how do you make a tomato-based marinad without adding too much acidity?
The answer: by making it with water, which makes it more delicate and less acidic.
The more you use of the water, the more delicate the sauce becomes.
But if you don’t use enough, the sauce will get too acidic and hard to work with.
This is the perfect recipe for a pizza with marinaras.
Here’s how it’s done: The ingredients to make marinadas with tomato sauce: 1 lb ground tomato 1 cup diced tomatoes 1 cup water 1 cup tomato paste 2 cloves garlic, minced 2 tablespoons butter 2 tablespoons tomato juice (you can also use a little bit of tomato paste for a sauce) Salt and pepper to taste 1 package frozen marinas, thawed and cut into 1/4-inch pieces 2 tablespoons marinado powder 1 tablespoon olive oil, divided 2 tablespoons water (to thin the sauce) 1 package (16 ounces) frozen marinas, thawed and cut for marinada recipes You need a pot that’s large enough to fit two 1/2-cup marinases.
The water is the same amount you’d use for making a traditional marinading sauce.
If you’d like to use a lot more water, you can thaw and store it in a plastic bag for later use.
Make the sauce: Place the tomatoes in a medium bowl and set aside.
Add the garlic and butter to the pot.
Stir until the garlic is softened, about 30 seconds.
Add tomatoes, tomato paste, salt, and pepper.
Add water and stir until the tomatoes are covered by the marinata sauce.
Add 1 cup of the marinas to the mixture and stir well to combine.
Taste and add more salt and pepper if needed.
Place the marinaed marinas in a large nonstick or silicone pan and cover with water.
Bring to a boil over medium heat.
Reduce heat to low and simmer for 20 minutes.
Remove marinas from heat and set them aside.
Remove the maras from the marinis and discard the tomato paste.
Place in a saucepan and bring to a low boil over high heat.
Remove from heat.
Simmer the sauce until the sauce thickens and thickens slightly.
Prepare the crust: In a medium saucepan, heat 1 cup butter, 2 tablespoons of the olive oil over medium-high heat.
Add garlic and cook until soft, about 5 minutes.
Add chopped tomatoes and stir to combine with butter.
Add remaining 1 cup marinas and stir again to combine well.
Simmered tomatoes should be soft.
Add salt and black pepper to your taste.
Bring the sauce to a gentle boil.
Remove any excess water from the pot and add the marinos to the sauce, along side the remaining 1/3 cup marinis.
Stir well to mix.
Pour the sauce over the marinated marinas.
Taste the sauce and adjust the seasonings to taste.
The sauce will keep in the refrigerator for up to 1 week.
Recipe Notes For marinaded marinas: For marinated, marinated tomatoes: 1 cup frozen marinos, thaws and cut to 1/8-inch-thick pieces 2 cups tomato paste 1 tablespoon tomato juice 2 tablespoons salt and white pepper To thin the marino sauce: In the same saucepan over medium high heat, heat the 1 cup olive oil to 375 degrees.
Add in the chopped tomatoes.
Cook, stirring often, until soft and fragrant, about 10 minutes.
Transfer the tomatoes to a bowl and drain off any excess liquid.
Add to the marination mixture and simmer gently for 15 minutes.
Taste, and add salt and fresh pepper if necessary.
To thin a traditional Italian marinée: In another saucepan on medium-low heat, bring the butter to a simmer over medium.
Add 2 tablespoons olive oil and cook, stirring, until the butter is golden and slightly caramelized, about 4 minutes.
Stir in the tomato juice and cook another minute, until thickened.
Season with salt and freshly ground pepper.
Transfer to a large bowl and add 2 tablespoons chopped marinamias and 1/16 cup water.
Whisk to combine to make a sauce.
Remove mixture from heat, and stir in the marinate marinas by spooning over the sauce with a spoon.
Top with the remaining mariname mixture and serve immediately.
For frozen marinaes: Freeze all marinas for 1 week, then thaw them, and place them in the freezer for