Classic Marinara Sauce
Our go to sauce from Food and Wine's Grace Parisi. We got the recipe from the September 2007 issue of Food and Wine (we kept up with our subscription until perhaps two years ago, when I realized there are more recipes than time and stomach). We hung on to the magazine and refer to it every time we want to make the sauce. It has oil splatter on it (though in good shape given age and frequency of use). I finally decided that I need to record it here in case we ever lose our one copy.
1/4 cup of extra-virgin olive oil
3 garlic cloves
1 tbs tomato paste
One 35 ounce can whole peel Italian tomatoes with juices, crashed by hand
Pinch of sugar
2 basil sprigs
Salt and freshly ground pepper
In a saucepan, heat the oil Add the garlic and cook over moderate heat, stirring occasionally until golden, about 5 minutes. Add the tomato paste and cook, stirring for a minute. Add the canned tomatoes with their juices. Stir in the sugar and basil. Season with salt and pepper and bring to a boil. Simmer the sauce over low heat, stirring occasionally until it thickens and is reduced to 3 cups, about 30 minutes. Discard basil sprigs and garlic. Taste and season again if necessary.
1/4 cup of extra-virgin olive oil
3 garlic cloves
1 tbs tomato paste
One 35 ounce can whole peel Italian tomatoes with juices, crashed by hand
Pinch of sugar
2 basil sprigs
Salt and freshly ground pepper
In a saucepan, heat the oil Add the garlic and cook over moderate heat, stirring occasionally until golden, about 5 minutes. Add the tomato paste and cook, stirring for a minute. Add the canned tomatoes with their juices. Stir in the sugar and basil. Season with salt and pepper and bring to a boil. Simmer the sauce over low heat, stirring occasionally until it thickens and is reduced to 3 cups, about 30 minutes. Discard basil sprigs and garlic. Taste and season again if necessary.
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