Tartlets filled with Chunky Marinara Sauce

The Marinara Sauce is traditionally ground to a paste before being used as a base for pasta. However I let the vegetables stay whole and somewhat chunky while cooking them to remove the crunchy taste. Using the sauce as a filling for the shortcrust pastry tarts that I have baked in the microwave!

For Marinara Sauce


2 tablespoons olive oil
2-3 flakes of garlic, crushed
1 large onion, finely chopped
2 medium sized tomatoes, chopped
1 tsp salt
1/2 tsp pepper
1/2 cup water
1 tbsp tomato ketchup
1 tbsp oregano or 1 tsp dried oregano
1/2 cup cream


1 Heat the oil and add garlic. Saute till golden then add the onions and cook till light brown.
2 Stir in the tomatoes and add tomato ketchup, salt and pepper. Cover and cook for 2 minutes till tomatoes soften.
3 Add the water and oregano. Bring to a boil then simmer till paste turns thick and somewhat dry.
4 Remove from the fire and add the cream. Stir well and keep aside to cool.

Note: If you wish to use the marinara sauce for a pasta base you will have to add this mixture to the grinder and churn it to a fine paste. I did not do that for my recipe.

For Tartlets

1 cup plain flour (maida)
1/2 cup butter
3-4 tablespoons of chilled water
Salt to taste

Note: while not traditionally done, I added some black kalonji seeds to my dough.


1 Bring butter to room temperature and rub it into the flour till the mixture resembles bread crumbs.
2 Add the water and salt to make the dough. If using kalonji add in this step.
3 Now rest the dough for half an hour wrapped in cling film in the refrigerator, before rolling it out and cutting it into circles.
4 Place the circles in the tart shells and bake in the microwave for about 8 minutes on high. ( You will have to adjust the heat and the timings based on your individual oven)
5 Once the tartlets are baked cool them on a wire rack.

Assemble the Tartlets

Place the sauce in the tartlets and here I have added a fried potato stick to it for garnish.


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