Marinara Sauce Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 tablespoons olive oil
1 medium onion, chopped
3 teaspoons minced garlic
2 (28-ounce) can crushed tomatoes - San Marzano
1 teaspoon oregano, dried (optional)
1 teaspoons basil, dried or fresh*
1 Tablespoon salt
Pepper to taste
Fresh Parsley, minced (optional)
1 14 oz can of Fire Roasted Tomatoes
* I prefer fresh basil at the end when the sauce is almost done.
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Directions: |
Directions:Over medium heat, heat oil in a large pot until hot. Add onion, saute for 3 to 5 minutes until the onions begin to appear translucent. I add a little salt to the onions to bring out the sweetness. Add garlic and cook for 1 minute, careful not to burn garlic. Add the tomatoes, stir to mingle the flavors. Add in dried herbs. Add 1 tbs of salt. Lower the heat and continue to simmer for 30 minutes, covered. Stir occasionally. After 30 minutes, take an immersion (stick) blender and smooth out the sauce. You can also pour it into a blender and puree it. Once smooth, add can of fire roasted tomatoes to the sauce. Add fresh herbs and stir. Serve hot.
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Number Of
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Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:45 minutes |
Personal
Notes: |
Personal
Notes: I never really gave much thought to homemade marinara due to the fact my mom always bought ragu in a jar growing up and would doctor it by adding ground meat and other spices ad herbs. When I got into watching the Food Network, years before I went to culinary school thanks to my brother Ramin, I would watch all the different chefs make their own versions of all the basic recipes. Since I wanted to learn and master marinara sauce, Tyler Florence's recipe was the one I used at first. He, like a lot of other cooks and chefs, add sugar, which i absolutely detest. I understand you add a little sugar to mute the acidity of the tomatoes. I prefer the taste of the tomatoes without sugar and so does everyone I make this for. Personally, if I want a sweet note, I'll add grape or cherry tomatoes which bring a natural sweetness to the party. After years of tinkering around with this, and learning a lot of different techniques from all the chefs I've worked for, this is the final version of Marinara Sauce that I use every time.
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