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Made with simple pantry items, homemade marinara is nearly as quick to prepare and tastes far superior to even the best store-bought sauce. This recipe includes all the ingredients for a vibrant red, flavourful sauce that is prepared just like it is in southern Italy, without butter or onions. - Henry Kranister
INGREDIENTS
INGREDIENTS
Yield: 3½ cups, enough for 1 pound of pasta
128-ounce can whole San Marzano tomatoes, certified D.O.P. if possible
¼cup extra-virgin olive oil
7garlic cloves, peeled and slivered
Small dried whole chile, or pinch crushed red pepper flakes
1 teaspoon salt
1 large fresh basil sprig, or ¼ teaspoon dried oregano, more to taste
– William
PREPARATION
PREPARATION
Step 1
Pour tomatoes into a large bowl and crush with your hands. Pour 1 cup water into can and slosh it around to get tomato juices. Reserve.
Step 2
In a large skillet (do not use a deep pot) over medium heat, heat the oil. When it is hot, add garlic.
Step 3
As soon as garlic is sizzling (do not let it brown), add the tomatoes, then the reserved tomato water. Add whole chile or red pepper flakes, oregano (if using) and salt. Stir.
Step 4
Place basil sprig, including stem, on the surface (like a flower). Let it wilt, then submerge in sauce. 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). – Arina
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