Marinara Sauce
Prep time
Cook time
Total time
Author: Paula Barbarito-Levitt
Recipe type: Fondamenti / Basics
Serves: 3½ cups, enough for one pound of dry pasta
Ingredients
- 3 cloves of garlic, peeled and sliced into halves
- 3 Tbs. olive oil
- 1 28 ounce can of San Marzano whole peeled tomatoes
- Large spring of fresh basil
- Salt
Instructions
- Heat the olive oil in a small to medium sized heavy saucepan over medium heat, add the garlic halves and allow them to sizzle for 5 minutes. Watch carefully, you may need to turn the heat to low. The garlic is to become lightly golden, not at all dark; sautéed garlic can go from lightly golden to burned rather quickly, if this should happen, throw out the contents of the pan and start again.
- Add the can of San Marzano tomatoes, lightly rinse the tomato residue in the can with a small amount of fresh water then add this to the saucepan. Adjust the heat to medium low, add the spring of fresh basil.
- Using a wooden spoon or spatula, break up the tomatoes into smaller pieces and simmer for 20 to 30 minutes. You will notice that the tomato will appear richer and separate somewhat from the olive oil. Remove the basis and sliced garlic, taste and season with salt if you so desire. Reserve in either the refrigerator or freezer for later use.
Recipe by LaBellaSorella at https://labellasorella.com/2015/01/marinara-sauce/