Classic Marinara Sauce
From elgourmand2 8 years agoIngredients
- • One 28-oz. (830 ml.) can whole San Marzano tomatoes, certified D.O.P. if possible. shopping list
- • ¼ cup olive oil. shopping list
- • 5 - 7 garlic cloves, peeled and slivered, to taste. shopping list
- • Small dried whole Chile, or pinch crushed red pepper flakes. shopping list
- • 1 tsp. kosher salt. shopping list
- • 1 large fresh basil sprig, and/or 1/4 tsp. dried oregano, more to taste. shopping list
How to make it
- 1. Get some good Italian canned tomatoes. See Photo
- 2. Pour tomatoes into a large bowl and crush with your hands. Pour 1 cup water into the can and slosh it around to get tomato juices. Reserve.
- 3. In a large skillet (do not use a deep pot) over medium heat, heat the oil. When it is hot, add garlic.
- 4. As soon as garlic is sizzling (do not let it brown), add the tomatoes, then the reserved tomato water.
- 5. Add whole chile or red pepper flakes, oregano (if using) and salt. Stir.
- 6. Place basil sprig, including stem, on the surface (like a flower). Let it wilt, then submerge in sauce.
- 7. Simmer sauce until thickened and oil on surface is a deep orange, about 15 minutes. (If using oregano, taste sauce after 10 minutes of simmering, adding more salt and oregano as needed.) Discard basil and chile (if using).
- If you’re not using all of this immediately, pour still very hot sauce into a sterile jar, put lid on tightly and let cool. Refrigerate. Thank San Marzano for the great tomatoes.
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