Ingredients
4 portion(s)
- 2 cloves garlic
- 1 red onion
- 1/2 red capsicum
- 1 teaspoon sambal oelek
- 1 tablespoon olive oil
- 400 g tin chopped tomatoes
- 2 tablespoons tomato paste
- 100 g white wine
- 40 g lemon juice, (approx. 1 lemon)
- 2 tablespoons Vegetable stock paste
- 800 g Seafood marinara mix, (defrosted)
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6
40min
Preparation 40minBaking/Cooking -
7
easy
Preparation -
8
-
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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Recipe's preparation
Step 1 - Strain marinara mix to remove excess liquid and pat dry with paper towel and set aside.
Step 2 - Place garlic, onion, capsicum and sambal oelek into mixing bowl and chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula.
Step 3 - Add olive oil and saute 3 min/120 degrees/speed 1.
Step 4 - Add chopped tomatoes, tomato paste, white wine, lemon juice and vegetable stock paste into mixing bowl. Cook 12-15min/Varoma/speed 1.
Step 5 - Add seafood marinara into the mixing bowl and cook 4min/100 degrees/
"Counter-clockwise operation" Step 6 - Serve immediately.
Accessories you need
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Spatula TM5/TM6
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Tip
Serve with your favourite carb! Crusty bread, rice or pasta.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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Comments
Add a commentThe best thermomix seafood marinara recipe I have...
The best thermomix seafood marinara recipe I have cooked. Full of flavour. I definitely think the samba oelek is a game changer as I have only used chilli flakes in the past. 200 grams dry gluten free pasta provided a good balanced ratio to sauce to serve 4 people.
Very delicious I had about 800g seafood and I had...
Very delicious, I had about 800g seafood and I had the perfect amount of sauce
[size= 10pt; font-family: 'Arial','sans-serif']Melinda Hutchison [/size][size= 10pt; font-family: 'Arial','sans-serif']| Customer I[/size]
Not a bad dish to get your seafood fix. We just...
Not a bad dish to get your seafood fix. We just used prawns and squid as a modification (and that you can't ger marinara mix in Queensland at the moment) and the tomatoe was a bit overpowering.
This was super easy and very yummy we only had...
This was super easy and very yummy we only had 400g of seafood but was lovely and saucy. A touch watery but not sure why. Delicious
Delicious, thank you
Delicious, thank you
Cindy Berwick
This recipe is perfect! The
This recipe is perfect! The sauce had a lovely consistency. I cooked it for 15 mins & steamed some green veg in the varoma. I only had 500g of seafood but it was enough. Thanks for sharing.