Prep 10 mins
Cook 18 mins
I still had some tomatoes left from a sale and needed to use them up. I found this recipe on Food Network from Michael Chiarello. It's very simple but fresh and flavorful. I'm freezing this for the next recipe that requires a marinara sauce.
- 2 tablespoons extra virgin olive oil
- 1⁄2 cup onion, minced
- 1 tablespoon fresh Italian parsley, chopped
- 1 large garlic clove, minced
- 4 cups tomato puree, fresh
- 1 basil, stem large and fresh with leaves removed
- 1 teaspoon sea salt, preferably gray salt
- 1 pinch baking soda or 1 pinch sugar, if needed
- Heat the olive oil in a large non-reactive pot over moderate heat.
- Add the onion and saute until translucent, about 8 minutes.
- Add the parsley and garlic and cook briefly to release their fragrance.
- Add the tomatoes, basil, and salt.
- Simmer briskly until reduced to a sauce like consistency, stirring occasionally so nothing sticks to the bottom of the pan.
- The timing will depend on the ripeness and meatiness of your tomatoes and the size of your pot.
- If the sauce thickens too much before the flavors have developed, add a little water and continue cooking.
- Taste and adjust the seasoning. If the sauce tastes too acidic, add the baking soda and cook for 5 more minutes. If it needs a touch of sweetness, add the sugar and cook for 5 more minutes.
- Remove the basil stem before serving.
I made this before going to swimming lessons and added 4 cooked Italian Sausage links into the sauce before leaving. My daughter stirred for an hour until we got home. This had excellent flavor! I added baking soda and it made the sauce perfect!