Marinara Sauce

October 17, 2005

The beauty of Marinara Sauce is that it depends on its cook for its flavor and uniqueness. My recipe is probably one of the easiest and the best part is that you can freeze it in batches so that you can have it whenever you're in the mood for a good pasta, lasagna, or pizza. It makes about 3 cups and takes only 20 minutes or so to make.

2 large garlic cloves, crushed

1/4 cup Italian olive oil (virgin)

2 lbs. plum tomatoes, peeled, seeded, chopped. (Or a 28-ounce can of Italian peeled tomatoes, drained and broken up into pieces by your hands)

Salt and sugar, about a teaspoon each

8-10 basil leaves, torn into pieces

Cook the garlic in a large, deep frying pan. Be careful not to brown it or it will become bitter. Add the tomatoes, salt and sugar. Bring to a simmer and cook, stirring now and then until the sauce is thick – 15 to 20 minutes. Stir in the basil leaves. At this point you could add some pasta to it, use it in lasagna, as a pizza sauce, or let it cool down and freeze it in Ziploc bags. Notes:

  • If you like a little kick in your marinara, add some dried red pepper flakes to the garlic.
  • Another sauce: add some finely chopped onion to the garlic and if you like, some chopped red chili. After you add the tomatoes, stir in some red pesto (about 2 T), and 1 teaspoon of balsamic vinegar. At the end, toss in some grated parmesan with the basil.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: