Traditional Chimichurri

Traditional Chimichurri
Traditional Chimichurri

Chimichurri was always one of my favorite sauce when I was eating flesh. That and béarnaise were always my favorite flavors with a steak. Now that I don’t care for meat, I still crave the acidic taste of the chimichurri in contrast with the crisp of grilled ingredients. I serve this Traditional Chimichurri with oven roasted and broiled greens, on a bed of lentils, for maximum satisfaction. It could also be served simply with pasta for an alternative to pesto pasta. Make it yours today.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on social.

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Traditional Chimichurri

Traditional Chimichurri
  • Author: Karine K
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 4 servings 1x
  • Category: Quick
  • Method: No-cook

Ingredients

Scale
  • 1/2 cup olive oil
  • 3 tablespoons red wine vinegar
  • 1/2 cup packed fresh parsley, chopped
  • 4 cloves garlic, minced
  • 2 teaspoon red chili flakes or 1 red chili,  minced
  • 1 teaspoon dried oregano
  • 1 teaspoon sea salt
  • 1/2 teaspoon pepper

Instructions

Place all ingredients in a jar, cover and shake well. Serve with your favorite grilled vegetables, with pasta, or with lentils. Bon appétit!

Keywords: chimichurri, parsley

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Sauce chimichurri traditionnelle

Traditional Chimichurri

La sauce chimichurri était toujours une de mes préférées quand je mangeais de la viande. Maintenant, le goût de viande n’y est plus, mais le goût de chimichurri est resté. Son goût acidulé est si harmonieux avec des légumes grillés à point, ou même sur vos pâtes préférées. J’aime aussi la servir sur des lentilles et garnir de légumes verts cuits au four. Essayez-la dès maintenant.

  • Author: Karine K
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 4 portions 1x
  • Category: Rapide
  • Method: Sans cuisson

Ingredients

Scale
  • 1/2 tasse d’huile d’olive
  • 3 c. à soupe de vinaigre de vin rouge
  • 1/2 tasse compacte de persil frais, haché finement
  • 4 gousses d’ail, émincées
  • 2 c. à thé de flocons de chili broyés ou 1 piment chili rouge, émincé
  • 1 c. à thé d’origan séché 
  • 1 c. à thé de sel de mer
  • 1/2 c. à thé de poivre

Instructions

Incorporer tous les ingrédients dans un bocal, couvrir et mélanger vigoureusement. Servir sur des légumes grillés, des pâtes ou des lentilles. Bon appétit!

Keywords: chimichurri, persil

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Toum: A Lebanese Garlic Sauce

If you love garlic, you’ll love toum: a Lebanese garlic sauce. It’s a dip, a condiment, a sauce, and it’s very garlic. I used to order it with my shish taouk asking for a “double order of the garlic sauce!” But seriously, when I finally put my hands on homemade toum, I was hooked. I usually have a tub of the thing sitting in my fridge, and I use it with whatever I feel like, almost even on toast! Just try it, you garlic-addict!

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

Try it with this Lion’s Mane or Oyster Mushroom Shawarma, this Cauliflower Shawarma or these Traditional Falafel.

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Toum: A Lebanese Garlic Sauce

  • Author: Karine K
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 8 servings 1x

Ingredients

Scale
  • 1/2 cup garlic cloves, peeled and trimmed
  • 1 teaspoon sea salt
  • 1 1/2 cup grapeseed oil
  • Juice of 1 juicy lemon
  • 56 tablespoons ice water

Instructions

In a food processor, pulse garlic and salt until you get a smooth paste, scraping the sides of the bowl, occasionally. While the food processor is running, add the lemon juice. Pulse until fluffy. With the processor running, add 1/4 cup of the oil, in a thin and slow stream. Then, add 1 tablespoon of the ice water. Scrape the sides of the processor bowl and continue with another 1/4 cup of the oil. After each addition of 1/4 cup of oil, add 1 tablespoon of the ice water. Continue alternating until all the oil is used. Taste, adjust for sea salt, if necessary. You should have a light and fluffy sauce. The key is to add the oil very, very slowly.

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Toum: la fameuse sauce à l’ail libanaise

  • Author: Karine K
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 8 portions 1x

Ingredients

Scale
  • 1/2 tasse de gousses d’ail, pelées et parées
  • 1 c. à thé de sel de mer
  • 1 1/2 tasse d’huile de pépin de raisin
  • Jus de 1 citron frais
  • 5 à 6 c. à soupe d’eau glacée

Instructions

Dans un robot culinaire, pulser l’ail et le sel de mer, jusqu’à l’obtention d’une pâte homogène. Pendant que le robot fonctionne, ajouter le jus de citron frais. Pulser. Avec le robot en fonction, ajouter 1/4 tasse d’huile en un filet mince. Ajouter ensuite 1 c. à soupe d’eau glacée. Pulser. Continuer avec 1/4 tasse d’huile, suivi d’une c. à soupe d’eau glacée. Continuer d’altérer entre 1/4 tasse d’huile et l’eau glacée jusqu’à l’utilisation de toute l’huile. Ajuster le sel de mer, si nécessaire. Il est très important d’aller doucement avec l’huile, sinon, votre toum restera liquide et huileuse. 

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Lasagna alla Karina

Lasagna alla Karina
Lasagna alla Karina

The Lasagna alla Karina is easy and… full of surprises! You could easily fool a meat eater into thinking it’s a plain old meat lasagna. I’ve started playing with TVP (textured vegetable protein) recently, and oh the possibilities! My mind is bubbling! But first, lasagna! The trick to cut your time is to make your ricotta the day before or the morning of. Each step is easy and quick, though. I wrote the recipe according to each one, with the assembly as the last step.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

For other great pasta recipes, check out the following recipes: Shiitake and Leek Spaghetti, Brussels Sprouts, Leek, and Spigarello Pasta in Creamy Wine Sauce and Banza Ziti Bolognese with Italian Sausage.

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Lasagna alla Karina

Lasagna alla Karina
  • Author: livitygardens

Ingredients

Scale

For the tofu ricotta (inspired by the Whole Foods recipe):

  • 1/2 package extra-firm tofu, drained
  • 2 teaspoons tahini
  • 2 cloves garlic, chopped
  • 1 tablespoon nutritional yeast
  • 1 teaspoon white miso
  • 2 teaspoons lemon juice
  • 2 tablespoons chopped basil
  • Pinch black pepper

For the sauce:

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 1 celery rib, diced
  • 3 cloves garlic, minced
  • 1/4 cup dry white wine (optional)
  • 1 1/2 cup vegetable broth
  • 1 1/2 cup TVP (I like Bob’s Red Mill)
  • 2 24-oz jars of your favorite marinara sauce
  • 2 tablespoons basil, chopped

For the assembly:

  • 1 lb. lasagna sheets, cooked according to package directions
  • 1 teaspoon olive oil
  • 1 round Miyokos Mozzarella (or your favorite mozz)
  • Fresh basil
  • Nutritional yeast

Instructions

For the tofu ricotta:

Put all the ingredients in the bowl of a food processor and process until smooth. Set aside.

For the sauce:

In a large skillet, heat the olive oil over medium heat. Add the onion, celery, and garlic, and sauté until the onion is translucent, about 8-10 minutes. Deglaze the skillet with the white wine (or vegetable broth) and let it evaporate. Add the vegetable broth, bring to a boil, and add the textured vegetable protein. Reduce the heat and continue cooking until the broth is absorbed. Add the marinara sauce, heat through. Add fresh basil and done.

For the assembly:

Preheat oven to 375˚. Pour the olive oil at the bottom of a 9″ x 13″ baking dish. Spread it evenly with your hands on the bottom and the side surfaces of the dish. Pour 1 cup of the sauce at the bottom and cover with 5 cooked lasagna sheets. Top with 1 cup of sauce. Spread about 1/3 cup of the ricotta and top with 5 cooked lasagna sheets. Repeat until you are done with the lasagna sheets, and finish with some sauce. Add the mozzarella. Cover with foil and bake for 20 minutes. Remove the foil and broil for an extra 5 minutes, until the cheese is browning and bubbling. Garnish with some nutritional yeast and fresh basil. Bon appétit!

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Lasagna alla Karina

Lasagna alla Karina
  • Author: Karine K

Ingredients

Scale

For the tofu ricotta (inspired by the Whole Foods recipe):

  • 1/2 package extra-firm tofu, drained
  • 2 teaspoons tahini
  • 2 cloves garlic, chopped
  • 1 tablespoon nutritional yeast
  • 1 teaspoon white miso
  • 2 teaspoons lemon juice
  • 2 tablespoons chopped basil
  • Pinch black pepper

For the sauce:

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 1 celery rib, diced
  • 3 cloves garlic, minced
  • 1/4 cup dry white wine (optional)
  • 1 1/2 cup vegetable broth
  • 1 1/2 cup TVP (I like Bob’s Red Mill)
  • 2 24-oz jars of your favorite marinara sauce
  • 2 tablespoons basil, chopped

For the assembly:

  • 1 lb. lasagna sheets, cooked according to package directions
  • 1 teaspoon olive oil
  • 1 round Miyokos Mozzarella (or your favorite mozz)
  • Fresh basil
  • Nutritional yeast

Instructions

For the tofu ricotta:

Put all the ingredients in the bowl of a food processor and process until smooth. Set aside.

For the sauce:

In a large skillet, heat the olive oil over medium heat. Add the onion, celery, and garlic, and sauté until the onion is translucent, about 8-10 minutes. Deglaze the skillet with the white wine (or vegetable broth) and let it evaporate. Add the vegetable broth, bring to a boil, and add the textured vegetable protein. Reduce the heat and continue cooking until the broth is absorbed. Add the marinara sauce, heat through. Add fresh basil and done.

For the assembly:

Preheat oven to 375˚. Pour the olive oil at the bottom of a 9″ x 13″ baking dish. Spread it evenly with your hands on the bottom and the side surfaces of the dish. Pour 1 cup of the sauce at the bottom and cover with 5 cooked lasagna sheets. Top with 1 cup of sauce. Spread about 1/3 cup of the ricotta and top with 5 cooked lasagna sheets. Repeat until you are done with the lasagna sheets, and finish with some sauce. Add the mozzarella. Cover with foil and bake for 20 minutes. Remove the foil and broil for an extra 5 minutes, until the cheese is browning and bubbling. Garnish with some nutritional yeast and fresh basil. Bon appétit!

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Rainbow Pasta

Rainbow Pasta
Rainbow Pasta

This Rainbow Pasta saves the day often in my house. Before a date night, so that the kids eat before the sitter comes, on a busy weeknight after spending the day in the garden, as a quick meal for a casual get together served with garlic bread. The possibilities are endless. Even for the vegetables you put in. The only advice when it comes to your veggies is to introduce them in the recipe according to their cooking time. I wouldn’t put chopped carrots at the same time as kale, but shredded carrots, sure. Or I wouldn’t put eggplant at the same time as spinach. You see where I’m getting. This pasta recipe is more of a guideline to build your dream pasta, or to build something that will empty your fridge and make you eat veggies. Be creative!

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

For other great pasta recipes, please check out: Pasta with Brussels Sprouts, Leek, and Spigarello in Creamy Wine Sauce, Shiitake and Leek Spaghetti and Banza Ziti Bolognese with Italian Sausage.

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Rainbow Pasta

Rainbow Pasta
  • Author: Karine K
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 tablespoons olive oil, plus more for serving
  • 1 cup red onion, diced
  • 45 cloves garlic, minced
  • 2 zucchinis, diced
  • 2 yellow squashes, diced
  • 1/2 bunch asparagus, cut into 1” lengths
  • 1 red bell pepper, diced
  • 2 cups cherry tomatoes
  • 1 bunch Rainbow chard, stems diced, leaves torn into bite-size pieces
  • 1 bunch Lacinato kale, torn into bite-size pieces
  • 1 package of your favorite pasta
  • 1/2 cup fresh basil, leaves torn
  • 4 green onions, sliced thin on the diagonal
  • 1/2 cup cooking liquid from pasta
  • Sea salt and pepper to taste

Instructions

In a large pot, bring some water to a boil, and add a few generous pinches of salt. Once the water boils, add the pasta, and cook according to package’s instructions. Before draining the pasta, keep about 1/2 cup cooking liquid.

While the pasta is cooking, heat the olive oil in a very large sauté pan over medium heat. Add the onion and garlic and cook for about 2 minutes. Add the rest of the vegetables (according to cooking time), keeping the chard and kale for the very end. Season with salt and pepper. Once everything is nice and cooked, but still crunchy, add the cooked pasta and some of the cooking liquid, if needed. Mix well. Serve topped with a drizzle of olive oil, the fresh basil and green onions. Bon appétit!

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Pâtes arc-en-ciel

Rainbow Pasta
  • Author: Karine K
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 portions 1x

Ingredients

Scale
  • 2 c. à soupe d’huile d’olive, plus un filet pour le service
  • 1 tasse d’oignons rouges, en dés
  • 4 à 5 gousses d’ail, émincées
  • 2 zucchinis, en dés
  • 2 courgettes jaunes, en dés
  • 1/2 botte d’asperges, coupées en tronçons de 1 pouce
  • 1 poivron rouge, en dés
  • 2 tasses de tomates cerise, coupées en deux
  • 1 botte de bette à carde arc-en-ciel, les queues coupées en dés, et les feuilles hachées
  • 1 botte de chou kale, haché
  • 1 boîte de vos pâtes préférées
  • 4 oignons verts, tranchés mince
  • 1/2 tasse du liquide de cuisson des pâtes
  • 1/2 tasse de basilic frais, haché
  • Sel de mer et poivre, au goût

Instructions

Dans une grande casserole, faire bouillir de l’eau avec quelques généreuses pincées de sel de mer. Ajouter les pâtes, et cuire selon les directives sur l’emballage. Avant d’égoutter, réserver 1/2 tasse de liquide de cuisson.

Pendant que les pâtes cuisent, chauffer l’huile d’olive dans une grande poêle, à feu moyen. Ajouter les oignons et l’ail et faire revenir pendant 2 minutes. Ajouter le reste des ingrédients, selon leur temps de cuisson, en gardant la bette à carde et le chou kale pour la fin. Assaisonner de sel de mer et de poivre. Une fois les légumes cuits, mais toujours croquants, ajouter les pâtes cuites et le liquide de cuisson, au besoin. Retirer du feu, ajouter le basilic frais, et bien mélanger. Garnir des oignons verts, et servir avec un filet d’huile d’olive, si désiré. Bon appétit!

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Rainbow Pasta
My chopped veggies, ready to get sautéed.

Oh oui, Poutine!

Oh oui, Poutine!
Oh oui, Poutine!

Oh oui, Poutine! Being from Montréal, Canada, I always considered poutine a fast food item or a 3AM pick-me-up! But when you dig deeper, poutine is really the most famous québécois dish on a national (and international) level. I remember seeing poutine on menus in San Diego and in Mexico, for example. It originated in rural Québec in the late 1950s. Many small communities claim to be the birthplace of the famed poutine, but nobody really knows exactly where it originated. And I don’t want to take a side, because the discussion could get heated. I’m sending a big wink to people from Drummondville, Warwick, and Victoriaville!

Either way, poutine was always the first thing I would eat stepping off the plane when I visited. But because of the cheese curds, plus the sauce is usually made with beef broth, I had to realign my strategy. Thankfully, many restaurants in Montréal, plant-based or not, now offer poutine végé (Lola Rosa, Copper Branch, La Banquise, Poutineville, and many more). That’s when you see that we, French Canadians, can’t live without our poutine! So here is the version I use at home. This time I tried tofu as the cheese, but I think the very best option remains the Follow Your Heart Provolone.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

For another great French Canadian recipe, check out this wonderful Split Pea Soup.

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Oh oui, Poutine!

Oh oui, Poutine!
  • Author: Karine K

Ingredients

Scale

For the Fries:

  • 56 Yukon Gold potatoes, cut into 1/4” wide sticks
  • Any high-heat oil (I used safflower, but peanut oil would work just great)

For the Sauce:

  • 2 tablespoons olive oil
  • 1 small onion, minced
  • 1 garlic clove, minced
  • 1/2 cup maple syrup
  • 1/4 cup chili sauce (the Heinz kind)
  • 2 tablespoons tamari
  • 1 tablespoon red wine vinegar
  • 1 tablespoon smoked paprika
  • 1 tablespoon chili powder
  • 1 tablespoon Dijon mustard
  • Juice from 1 lemon
  • 2 tablespoons corn starch
  • 2 cups vegetable broth
  • Sea salt and pepper, to taste

For the Cheese (if you want to use tofu):

  • 1/2 pack firm tofu
  • 1/2 cup lemon juice
  • 2 tablespoons sea salt

Instructions

For the fries, I’ve always used the method from rvgoddess.com. It’s basically putting your potato sticks into room temperature oil in a large Dutch oven. Bring the oil to a rolling boil without disturbing the potatoes. Once you achieve the rolling boil, keep cooking the potatoes without disturbing anything for an additional 15 minutes. Once the potatoes are floating loose, you can start to stir them. Carefully! You will need to keep frying them until they are golden and crispy. Remove to a paper towel-lined baking sheet. Season with sea salt and use right away. This method is mess-free and stress-free!

For the sauce, heat the oil in a saucepan over medium heat. Add the onions and garlic, and sauté for 4-5 minutes, until translucent. Add the maple syrup, chili sauce, tamari, red wine vinegar, smoked paprika, chili powder, Dijon mustard, and lemon juice. Cook while stirring for two minutes. Dilute the corn starch into the vegetable broth. Add to the saucepan. Bring to a boil stirring constantly, lower the heat, and simmer 10 minutes, stirring often. Taste and adjust seasonings.

For the cheese, if you are using tofu, cut the half brick into small cubes. Soak in the lemon juice and sea salt for about 30 minutes. If you are using the provolone, just cut into small pieces.

To assemble, place the fries in a plate, top with the cheese, and finally with some sauce. Enjoy your plant-based poutine, mes amis! Bon appétit!

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Poutine végétalienne

Oh oui, Poutine!
  • Author: Karine K

Ingredients

Scale

Pour les frites:

  • 5 à 6 pommes de terre Yukon Gold, coupées en bâtonnets de 1/4 pouce (0,5 cm)
  • Gros chaudron d’huile à haute température

Pour la sauce:

  • 2 c. à soupe d’huile d’olive
  • 1 petit oignon, émincé
  • 1 gousse d’ail. émincée
  • 1/2 tasse de sirop d’érable
  • 1/4 tasse de sauce chili (de type Heinz)
  • 2 c. à soupe de sauce tamari ou soya
  • 1 c. à soupe de vinaigre de vin rouge
  • 1 c. à soupe de paprika fumé
  • 1 c. à soupe de poudre de chili
  • 1 c. à soupe de moutarde de Dijon
  • Jus de 1 citron frais
  • 2 c. à soupe de fécule de maïs
  • 2 tasses de bouillon de légumes
  • Sel de mer et poivre, au goût

Pour le fromage (si vous préférez utiliser du tofu):

  • 1/2 paquet de tofu extra ferme
  • 1/2 tasse de jus de citron
  • 2 c. à soupe de sel de mer

Instructions

Pour les frites, j’aime utiliser la recette de rvgoddess.com. Il s’agit simplement de mettre les bâtonnets de pommes de terre dans une cocotte ou un chaudron d’huile à température ambiante. Porter l’huile à ébullition doucement, sans déranger les pommes de terre. Une fois au point d’ébullition, laisser mijoter sans déranger, pour 15 minutes. Une fois que les pommes de terre commencent à flotter, vous pouvez les mélanger. Faites attention. Vous pouvez continuer de les cuire jusqu’à ce qu’elles soient dorées et croustillantes. Retirer de l’huile et déposer sur une tôle recouverte de papier essuie-tout. Assaisonner de sel de mer. Cette méthode est sans dégât et sans souci.

Pour la sauce, chauffer l’huile dans une casserole à feu moyen. Ajouter les oignons et l’ail, et faire revenir pendant 4 à 5 minutes, jusqu’à ce que l’oignon soit translucide. Ajouter le sirop d’érable, la sauce chili, la sauce tamari ou soya, le vinaigre de vin rouge, le paprika fumé, la poudre de chili, la moutarde de Dijon, et le jus de citron. Cuire, en brassant, pendant deux minutes. Diluer la fécule de maïs dans le bouillon de légumes. Ajouter à la casserole. Porter à ébullition, en brassant constamment. Réduire le feu et laisser mijoter pendant 10 minutes, en brassant souvent. Goûter et ajuster les assaisonnements.

Pour le fromage, si vous utiliser le tofu, couper la moitié du paquet en petits cubes. Tremper dans le jus de citron et le sel de mer pendant environ 30 minutes. Si vous utiliser le provolone de Earth Island, couper en petits morceaux.

Pour assembler, placer des frites dans des assiettes creuses ou des bols peu profonds, ajouter le fromage et napper de sauce. Bon appétit!

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Grape or Cherry Tomato Marinara

Grape or Cherry Tomato Marinara
Grape or Cherry Tomato Marinara

The trick for this Grape or Cherry Marinara is to get the very best and sweetest grape or cherry tomatoes you can find. I try to get mine at the farmer’s market, and oh my! This makes a tomato sauce that tastes like candy. I also put a ton of garlic in my marinara, because garlic is my thing. You can always cut on some of the garlic and add some heat too with fresh chile or red pepper flakes. The goal is to let it simmer gently, for a while. You’ll end up with a very sweet and rich sauce. And you’ll end up eating it with a spoon, without pasta!

If you make this recipe, I’d love to see it! Please tag @LivityGardens on social.

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Grape or Cherry Tomato Marinara

Grape or Cherry Tomato Marinara
  • Author: Karine K

Ingredients

Scale
  • 1/3 cup good olive oil
  • Grape tomatoes (I get the equivalent of 3 pints from the farmer’s market)
  • 3/4 of a whole head of garlic (minced)
  • Fresh basil, torn, to taste
  • Sea salt and pepper, to taste

Instructions

In large skillet (with a lid), heat up the oil over medium heat. Add the tomatoes, salt and pepper, and mix well to coat all the tomatoes. Add half of the garlic and some basil sprigs, and mix well. Put the lid on, reduced the heat to low and let simmer gently until the tomatoes start to burst open, maybe 5-10 minutes depending on the thickness of the tomatoes skin.

In large skillet (with a lid), heat up the oil over medium heat. Add the tomatoes, salt and pepper, and mix well to coat all the tomatoes. Add half of the garlic and some basil sprigs, and mix well. Put the lid on, reduced the heat to low and let simmer gently until the tomatoes start to burst open, maybe 5-10 minutes depending on the thickness of the tomatoes skin. 

Remove the lid, put the heat to medium-low, add the rest of the garlic and more basil. Taste and adjust for salt and pepper, and continue simmering, uncovered, until the sauce is thick and sweet, about 30 minutes. Taste and adjust seasonings. Enjoy with your favorite pasta or zucchini noodles. Bon appétit!

Notes

I like my sauce chunky, but feel free to use an immersion blender to smooth out the texture and get rid of any pieces of tomato skin left behind.

Keywords: tomato, marinara

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Marinara de tomates cerises

Grape or Cherry Tomato Marinara
  • Author: Karine K

Ingredients

Scale
  • 1/3 tasse d’huile d’olive
  • 3 pintes de tomates cerises
  • 10 gousses d’ail (émincées)
  • Basilic frais, haché, au goût
  • Sel de mer et poivre, au goût

Instructions

Dans une grande poêle avec un couvercle, chauffer l’huile d’olive à feu moyen. Ajouter les tomates, le sel de mer et le poivre, et bien remuer. Ajouter la moitié de l’ail et des feuilles de basilic. Remuer, couvrir, réduire à feu doux, et laisser mijoter doucement jusqu’à ce que les tomates commencent à percer, environ 5 à 10 minutes, selon l’épaisseur de la peau des tomates.

Retirer le couvercle, monter le feu à moyen-bas, ajouter le reste de l’ail et plus de basilic. Goûter et ajuster les assaisonnements. Continuer de mijoter jusqu’à ce que la sauce soit épaisse et sucrée, environ 30 minutes. Goûter à nouveau et ajuster les assaisonnements. Bon appétit!

Keywords: tomates, marinara

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