Marinara Sauce
Marinara Sauce
Ingredients
- 2 cans whole (or diced) tomatoes, packed in juice.
- 2 tablespoons olive oil
- 1 medium onion, finely chopped (aim for a cup)
- 2 medium garlic cloves (pressed is fine)
- 1/2 teaspoon dried oregano
- 1/3 cup dry red wine (port also works)
- 3 tablespoons chopped fresh basil leaves
- 1 table spoon extra virgin olive oil
- possibly a teaspoon of sugar (I didn't use any)
- pour tomatoes and juce into a strainer set over a large bowl. If whole
- tomatoes drain about 5min. Set aside 3/4 cup tomatoes (I didn't).
- Reserve up to 2.5 cups juice.
- Heat olive oil in a large skillet over medium until shimmering.
- Add onion and cook until softened and golden, 6-8 min.
- Add garlic and oregano and cook until garlic is fragrant.
- Add tomatoes and increase heat to med-high. Cook, stirring every
- minute until liquid evaporated and tomatoes begin to stick to the bottom
- of the pan and brown fond forms around tha pan edges, 10-12min.
- Add basil and extra virgin olive oil, salt, pepper, and sugar to taste.
Instructions
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From Cook's Illustrated, 3-4/2006, with notes and modifications.
-
open tomatoes with hands and remove (discard_ fibrous cores. let
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Add wine and cook until thick/syrupy, about 1 min.
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Add reserved tomatoe juice and simmer.
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Reduce to med and cook and loosen browned bits until thick, about 8-10min.
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Add reserved tomatoes and food process (or blend) on pulses until desired consistancy.