Sauces

Mary’s Marinara with Garden Tomatoes

 

Mary’s Marinara with Garden Tomato

This Merola family recipe was passed down to Mary by her Italian mother and is sure to please your family as well! Large stock potSharp paring knifeMesh strainerLarge stainless bowl with ice water (ice bath)Cutting boardLarge sauté panChef's knifeMixing bowlsImmersion blender 1/4 cup Olive Oil1 Yellow Pepper (diced)1 large White Onion (finely diced)6 Garlic Cloves (smashed)2 Shallots (minced)Coarse Kosher Salt12-15 Roma Style Tomatoes (San Marzano or Tiren)½ cup Red Wine2 teaspoon Sugar6-8 Basil Leaves (chiffonade cut)¼ cup Flat Italian Parsley (coarsely chopped)Dry Red Pepper Flakes (to taste)

Directions to prepare fresh tomatoes:

In a large stock pot, heat 8 qt of water, add 1 tablespoon of Kosher Salt and bring to a...

Balsamic Dressing

Balsamic Dressing ​

4 oz Balsamic vinegar1 tsp kosher salt1 tbsp pepper1 tbsp Thyme2 tbsp Dijon mustard2 tbsp garlic (minced)2 tbsp pesto4 oz olive oil In a dressing bottle or bowl, combine vinegar, salt, pepper, thyme, dijon, garlic, and pesto.Shake or whisk to combine.Once salt has dissolved, add the olive oil and again shake or whisk to combine.

Chocolate Syrup

Chocolate Syrup

Chocolate Syrup

1 cup water1/2 cup sugar2/3 cup unsweetened cocoa powder (preferably Dutch-process)1/4 teaspoon salt1 teaspoon vanilla Bring water and sugar to a boil, whisking until sugar is dissolved. Whisk in cocoa and salt and simmer, whisking, until slightly thickened, about 3 minutes. Remove from heat and add vanilla, then cool (syrup will continue to thicken as it cools). Makes about 1 1/2 cups