Marinara with Pull Apart Garlic Baguette

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Adjust Servings:
6 tomatoes, crushed
1 tbsp garlic, minced
1 tbsp olive oil
1/2 tbsp butter
2 tsp dried basil
2 tsp dried oregano
1 tsp salt
1 tsp pepper
1/2 tsp sugar
fresh oregano for garnish
Pull Apart Garlic Baguette

Marinara with Pull Apart Garlic Baguette

  • Serves 2
  • Medium




Le Artisan Boulangerie × Kitchen Therapy × The Kitchen Trail

The Dipping Series

This Pull Apart Garlic Bread by Le Artisan Boulangerie is possibly the best thing in the world. I have dreams about them. This is her nostalgia reproduction – she gorged on these during her culinary training in London and it was the one thing that she missed terribly. So she did what any well-behaved foodie would do – recreate it and offer this little piece of heaven to anyone in dire need of good old fashioned comfort.

My nostalgia is added by pairing this baguette with a marinara sauce that I survived on in my college days in Boston – it was one of those jar sauces that you simply stirred into your pasta, rice, eggs, or whatever and all I did to make it mine was add garlic powder (yes, I succumbed to using this once upon a time, but never again, I promise), pepper and extra virgin olive oil. My culinary skills have thankfully moved far beyond that over the past decade (my God, it’s been a decade!?!) and I wouldn’t go anywhere near a jarred pasta sauce again. I replicated the sauce at home in true Kitchen Therapy form – easy cooking, simple – and the aroma of the sauce bubbling and this sinful garlic bread warming in the oven is what heaven must be made of. 

I may sound like I am overselling this bread, but if you take a bite, you’ll thank me in hugs and kisses (and maybe truffles?). Krishna from The Kitchen Trail and I ate the ENTIRE thing right after the shoot, and this was after a heavy breakfast!

Other uses for the dip:

In sandwiches, as a pasta sauce, soup, with eggs

Photo Credits: The Kitchen Trail

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Heat the olive oil and butter in a medium deep pot on medium flame.
Add the garlic and let cook for 5-7 minutes.
Then add the herbs followed by the tomato puree.
Add sugar, salt and pepper and let the sauce simmer, stirring occasionally for at least 30 minutes. The sauce should be thickened to dipping consistency.
The sauce can be served warm or at room temperature.
Serve with the Pull Apart Garlic Baguette.

Kamini Patel

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