Marinara recipe?

quote:

---

Looking for a good and relatively simple recipe.

---

Marinara is simple, luckily :)

Saute onion or shallot, garlic, and throw your herbs in if you're just sprinkling dry herbs from a jar (releases the oils since they're dried.. don't throw dried herbs in the sauce later, only fresh if you're using those).

You can choose to deglaze with broth or wine if you want.

Canned whole San Marzano tomatoes. There are a few brands of this. Cento is most popular. San Marzano tomato sauce if you feel the need to put it in. Add sugar if that's your thing.

Season. Toss in a bay leaf. Let it cook for at least 45 minutes, putting fresh herbs near the end if you're using them. Parm at the end if you are into that in your sauce.


I don't do anything exact, and I probably change it every time based on what I have.

Lidia Bastianich. I never tried this recipe but everything this woman cooks looks good to me. The only thing that confused me with the recipe was the addition of a peperoncino. This could mean a fresh red peperoncino pepper, which seems inappropriate. Or crushed red pepper flakes, the stuff you shake on pizza, which I think is what she really means to say. Or the green pickled peperoncini, which I also find inappropriate. So I figure you could add crushed red pepper flakes or totally omit this ingredient.

Marinara Sauce
Salsa Marinara

serves: makes about 1 quart

The difference between marinara sauce and tomato sauce is this: Marinara is a quick sauce, seasoned only with garlic, pepper, and, if you like, basil or oregano. The pieces of tomato are left chunky, and the texture of the finished sauce is fairly loose. Tomato sauce, on the other hand, is a more complex affair, starting with puréed tomatoes and seasoned with onion, carrot, celery, and bay leaf, and left to simmer until thickened and rich in flavor. Make this sauce with fresh tomatoes only when the juiciest, most flavorful ripe tomatoes are available. (Increase the amount of olive oil a little if you make the sauce with fresh tomatoes.) Otherwise, canned plum tomatoes make a delicious marinara sauce. - See more at: LINK

Ingredients
¼ cup extra-virgin olive oil
8 garlic cloves, peeled
1 35-ounce can peeled Italian plum tomatoes, seeded and lightly crushed, with their liquid
kosher salt
peperoncino
10 fresh basil leaves, torn into small pieces
freshly ground black pepper

Directions
Heat the oil in a 2 to 3-quart nonreactive saucepan over medium heat. Whack the garlic cloves with the flat side of a knife, toss them into the oil, and cook until lightly browned, about 2 minutes.

Carefully slide the tomatoes and their liquid into the oil. Bring to a boil, and season lightly with salt and peperoncino. Lower the heat so the sauce is at a lively simmer, and cook, breaking up the tomatoes with a whisk or spoon, until the sauce is chunky and thick, about 20 minutes. Stir in the basil about 5 minutes before the sauce is finished. Taste the sauce, and season with salt and pepper if necessary. - See more at: LINK