Marinara Sauce
Have you missed me? I’ve missed writing this blog but had to shut down a few weeks ago. After I cooked on Talk of the Town, which I did in February, I always get a few requests to join my blog. I love that, but after my appearance this past time, there were too many, all with a Russian provider suffix (.RU) and they quickly changed passwords. Yep, I was possibly hacked by Russians. So, we closed the site for a few weeks, changed and upgraded everything, and haven’t had any further Russian “subscribers.” If you are ready to make the best Marinara Sauce you’ve ever tasted then keep reading!
I know, I know…you can buy this stuff in a jar in any grocery or convenience store in America and it is indeed convenient – it just isn’t fabulous. Now my family won’t settle for anything but this homemade sauce and I have to agree. The good thing is it takes very little of your time to prep – then it just simmers and gets better and better. The even more wonderful thing is that it’s just as easy to make a huge batch and freeze some.
It’s perfect on pizza, in lasagna, with meatballs, and pretty darn tasty just on any pasta you pick. Don’t forget as a dip for toasted ravioli! Last night it had to be spaghetti and meatballs – a house favorite on a cold night.
It’s best to start the sauce late in the afternoon so it can have a couple of hours to simmer. That’s what makes it so delicious – a richer flavor develops while you can sit down and enjoy a good book, gossip with friends, or watch the news. It starts as so many good things do – with a lot of chopped garlic just softened in olive oil. The next ingredients in the pot are canned crushed tomatoes, canned tomato sauce, and canned diced tomatoes or one tomato finely chopped (This is optional for texture). To that add lots of tomato paste – a good glug of wine and – I’m very particular about this – fresh basil and oregano. (see picture of snow harvest of oregano!)
If I don’t think I have enough I might use some dried basil, but particularly the basil makes a big difference. As for other seasoning, a few red pepper flakes don’t hurt and the tiniest pinch of sugar takes away any bite from the tomatoes. You can test for salt; most canned products have plenty! Put the sauce pan on the back burner as low as it can go with a tiny simmer – cover the pot halfway with the lid and stir every 30-40 minutes. Two hours seems to achieve perfection but after about an hour it’s pretty tasty.
Next – use what you need and happily freeze the rest for an impromptu pizza night or whatever strikes your fancy. I know you’ll fancy this perfect sauce, and everyone will beg for the recipe! Pass it on and enjoy!
Marinara Sauce
8-10 garlic cloves, minced
1 Tbsp olive oil
2 14 oz cans tomato sauce
1 24 oz can crushed tomatoes
4-6 oz tomato paste (I use about a 1/3 of a tube of condensed paste)
1 14 oz can diced tomatoes – undrained or 1 whole tomato chopped (Optional for texture)
1 cup red wine
Red pepper flakes. – small pinch
Oregano leaves Tbsp fresh (2 tsp dried to substitute)
Basil leaves (about 10) torn in small pieces
Pinch sugar (optional)
Taste for salt when it is nearly finished cooking
Directions
Soften garlic in olive oil over low heat in a large saucepan.
Add canned sauce, crushed tomatoes, diced tomatoes, tomato paste and wine.
Stir in spices and let simmer partially covered for at least an hour preferably up to two, stirring every 30 minutes.
