Mama's Marinara Sauce
Submitted by lumpy
Simple homemade marinara sauce with fresh tomatoes, canned tomatoes, garlic, olive oil and torn basil. Simmers in 30 minutes for a rustic Italian pasta sauce.
YIELD
4 quartsPREP
10 minCOOK
35 minREADY
45 minEvery Italian home cook has their marinara, and this one keeps it honest: olive oil, garlic, tomatoes, and fresh basil. Nothing more, nothing less.
Five pounds of fresh tomatoes team up with canned tomatoes and a spoonful of tomato paste for a sauce that’s both bright and deeply tomatoey, with enough body to cling to whatever pasta you throw at it.
The garlic gets a gentle sauté in olive oil (not browned, never browned) before the tomatoes go in for a 20 to 30 minute simmer.
Tear the basil by hand and scatter it on top right at the end so the oils stay vibrant and fragrant.
Kitchen Tips
- Don’t brown the garlic. Burnt garlic turns bitter and will ruin the sauce. Keep the heat gentle and pull it before it goes past pale gold.
- Use San Marzano or Roma tomatoes for the fresh component. They have fewer seeds and more flesh, which means a thicker, less watery sauce.
- Simmer uncovered to let excess moisture evaporate and concentrate the flavor.
Ingredients
Directions
In a deep 10 inch frying pan, heat the olive oil and gently sauté the garlic.
Add tomatoes, tomato paste.
Put on medium heat for 20 to 30 minutes, stirring occasionally.
Tear basil leaves into small pieces and sprinkle on top after adding to pasta.
Add pepper and grated cheese to taste.
Comments