Save your Parmesan Rind and let it marinate into your sauces for that salty flavor boost🔥

Ingredients

• 1 piece Parmesan Rind (about 2‑inch length, kept frozen until use)
• 2 tablespoons Olive Oil (extra‑virgin recommended)
• 1 medium Yellow Onion (diced)
• 3 cloves Garlic Cloves (minced)
• 28 ounces Canned Crushed Tomatoes (San Marzano style if available)
• 2 tablespoons Tomato Paste (optional, for richer texture)
• 5 leaves Fresh Basil Leaves (chopped, optional)
• to taste Sea Salt
• to taste Black Pepper (freshly ground)

Instructions

1. Prepare Ingredients

   Dice the onion, mince the garlic, and chop the basil leaves. Keep the Parmesan rind frozen until you are ready to add it.

   Time: PT5M

2. Sauté Aromatics

   Heat the olive oil in a large saucepot over medium heat. Add the diced onion and sauté until translucent, about 3‑4 minutes. Add the minced garlic and cook an additional 30 seconds, being careful not to burn.

   Time: PT5M

   Temperature: Medium heat

3. Add Tomatoes

   Stir in the crushed tomatoes and tomato paste. Mix well to combine with the aromatics.

   Time: PT2M

4. Introduce Parmesan Rind

   Drop the frozen Parmesan rind into the pot. Increase the heat just enough to bring the sauce to a gentle simmer.

   Time: PT3M

   Temperature: Medium‑high heat

5. Simmer the Sauce

   Reduce the heat to low and let the sauce simmer uncovered for 20‑25 minutes, stirring occasionally. This allows the rind to fully infuse the sauce and the flavors to meld.

   Time: PT25M

   Temperature: Low simmer

6. Finish and Season

   Remove the Parmesan rind with tongs and discard or save for another batch. Stir in the chopped basil, then season with sea salt and freshly ground black pepper to taste.

   Time: PT5M

7. Serve

   Ladle the sauce over cooked pasta, use it as a pizza base, or store it for later use.

   Time: PT2M

Nutrition Facts

Calories

120

Protein

5 g

Carbohydrates

15 g

Fat

5 g

Fiber

3 g