Homemade Marinara from scratch?

I would also be interested in this. The biggest mistake I made in my last relationship was not having his VERY Italian mother teach me to make a good sauce.

I am not a fan of sweet sauces. I prefer mine to be rich and savory.

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Homemade Marinara from scratch?

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I know most people start with a paste like Hunts, or Centos.

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Why would you start with a store bought paste if you are making it from scratch? My Italian grandmother would have run me out of the kitchen if I didn't fry down my tomatoes to start by red sauce, although I have cheated before and it still comes out pretty darn good. But there is just something about beginning with a pile of vegestables and cooking to get your end product.

I don't start with paste for a marinara--isn't it by definition a lighter, fresher tomato sauce w/herbs? I like Marcella Hazan's butter tomato sauce--very simple w/onion, tomatoes, salt. Here's the uber-simple recipe: LINK

Now, if I'm making a bolognese sauce w/lots of meats, I will saute a bit of tomato paste in the beginning to serve as a 'backbone'. But that's different than a marinara.

I was going to post the same thing. You sir, have great taste. That's basically my go to sauce during the week because its so quick and ridiculously easy. Only difference is I use crushed tomatoes instead of whole for the consistency. And you can get away with half the butter and its still good (although more is obviously better). It's remarkably fresh and bright. I think the kids and wife prefer it to the day long deep red gravy that I sometimes do on weekends. Basil at the end if you want, or just parm and a bit of olive oil to finish. It's really good.

I'm still busting my FIL to get me a good recipe. He is an italian from NOLA. Says his mom and grandmother use to do it right. So, much so that he doesnt eat it that ofter anymore. What I do know is go to Calandros and start off with the San Marzano tomatoes... stew them down a good bit.

LINK

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INGREDIENTS:

24 Roma tomatoes, peeled and seeded
¼ cup extra virgin olive oil
¼ cup vegetable oil
10 cloves garlic, sliced
1 cup chicken stock
12 large basil leaves, chopped
½ tsp cayenne pepper

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Tomatoes - usually canned (one large can or two small cans) because good fresh tomatoes are hard to get. If you can get them, the go for it, but blanch or peel to remove skins.

olive oil and butter equal percentage of each to make 2 tablespoons.

two cloves garlic fine mince

half a large or one medium onion, chopped.

A teaspoon or two of fresh chiffonade cut basil

salt, pepper and a half teaspoon sugar or honey.

sauté onions until clear and then add garlic. cook for a minute or two and add tomatoes. Break tomatoes apart with spoon as they cook. Add sugar basil and then salt and pepper - maybe a teaspoon of salt and half teaspoon pepper. Cook at simmer for 20-40 minutes. Watch carefully and stop when taste is right and thickness is to your liking. OK to add wine if you like.

That is the basic sauce. Serve with pasta. adjust with ingredients listed below as desired.

May add more basil, oregano, anchovies, maybe rosemary, more garlic, wine, to base sauce, depending on what I'm cooking. Add some meat (Italian sausage, ground beef, veal, pork sausage, pepperoni, meatballs) if you want it.

Start with basic and go from there.