A sauce for almost everything!

It is always a good idea to have a very good recipe for classic sauces.

As not only do these sauces work in cooking, but many of them are also very good for dipping and on the side of many dishes. The Marinara sauce is one such example of a sauce that works well in a variety of applications. Classically used in the making of many pasta dishes, in the making of pizza toppings, and even in cooking seafood and fish. It even pairs well next to steaks and perfect for cooking chicken…etc.

I also love this sauce for dippers. Breads, cheese sticks, breaded meats (fried or baked) and even some crisps and baked potato wedges… really I can go on forever! That’s why I really recommend you make this sauce and have it at hand, it lasts for 2 weeks in the fridge and you will always manage to find a way to use it!

I have used my amazing pickled zaatar in this recipe, because it adds an unmatched earthy layer. It is not a complete departure from the classic sauce as it includes the use of oregano. I find that my pickled zaatar gives it a deeper and more elegant flavour. Those of you who have tried it know exactly what I am talking about. and those of you who haven’t do try it, you are going to love it. You can always buy it here and we deliver it to you.

 

I have included for you a recipe for fried mozzarella sticks, so you can immediately put this sauce to good use 🙂 do feel free to bake the sticks instead of frying them, simply spray them with olive oil and bake them in a very hot oven. Enjoy.

Ingredients

  • 2 tbsp tomato paste
  • 1-2 tbsp DS Pickled Zaatar
  • 1 tbsp raw honey
  • 6 tablespoons DS Premium Organic Extra Virgin Olive Oil
  • 2 cloves garlic, minced

In a large bowl, mix together the chopped peeled tomatoes, tomato paste, pickled zaatar, honey and season with salt and black pepper. Mix well and set aside.

In a large saucepan, heat the extra-virgin olive oil. Add the garlic and cook over moderate heat, stirring occasionally, until translucent. Add the tomato mixture and basil sprigs and bring to a boil.

Add the white wine and bring back to a boil.

Simmer over low heat, stirring occasionally, until the sauce is thickened and reduced, about 20 minutes.

Discard the basil sprigs.

Serve this sauce with fried or baked Mozzarella sticks, breaded fish or use in the making of pasta or pizza.

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