Recipe by David J Rust
This mildly spiced marinara is what I made in the fall after the summer tomatoes were gone but I still had plenty of basil, garlic, and chili peppers to play with. I made it to go with a hearty, whole-wheat pasta I'd been given as a gift and its rich thickness really went well with the sturdy noodles.
Top Review by Twiggyann
This was very tasty. I'm not sure how close I was to what you made because your weight/amount equivalents didn't seem right. For instance, I had really big garlic and each clove was only .2 oz so to get 1 1/8 oz of garlic it would have taken a few more than 3 cloves of garlic. Likewise, my medium onion was only about 4-1/2 oz.
All that being said, I followed the non-weight measurements and we were very happy with the results. The sauce was thick and well spiced. Served it over gnocchi.
- 2 tablespoons olive oil
- 9 1⁄2 ounces yellow sweet onions, finely diced (about 1 medium onion)
- 1⁄8 teaspoon fresh ground black pepper
- 1⁄3 ounce sweet basil, chiffonade (fresh Italian, about 12 leaves)
- 1 1⁄8 ounces garlic, minced (about 3 large cloves)
- 1 small red chili pepper (fresh, any variety, choose your spice level to meet your own tolerances)
- 1⁄2 teaspoon salt
- 28 ounces crushed tomatoes (canned)
Directions See How It's Made
- Heat the oil in a large, heavy-bottomed skillet over medium-high heat and add the finely diced onion and black pepper. Saute until the onions start to brown. This will take about 5-8 minutes, depending on your stovetop's heat.
- Lower the heat to medium (about half what it was while browning the onions) and add the basil, minced garlic, chili pepper, and salt. Saute for about 4-5 minutes until the garlic starts to brown, just a bit, around the edges.
- Add the tomato, stir everything together, lower the heat to medium-low, and cover the skillet with a tight-fitting lid. Covered, simmer the tomatoes for 15 minutes, stirring once, after 7-8 minutes, to keep from sticking.
- Remove the lid and stir the tomatoes. Simmer and stir occasionally (to prevent scorching), uncovered, until the watery liquids are evaporated or absorbed. This will take about another15 minutes.
- Remove from the heat and either serve right away with pasta or put the sauce in your blender to create a smooth puree.