MARINARA SAUCE Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 28oz can - Crushed Tomatoes
1 28oz can - Whole Tomatoes (or Chopped)
1/2 c - Beef, Veal, or Vegetable Stock/Broth (or 1 Bullion Cube dissolved in water)
3 Tbsp - Italian Seasoning (or 1 Tbsp Oregano, 1 Tbsp Thyme, 1 Tbsp Basil)
1 Tsp - Crushed Red Pepper flakes
2 Tbsp - Parsley Flakes (see cooking note below)
6 Garlic Cloves (minced)
4 Tbsp Olive Oil
Kosher Salt & Fresh Ground Pepper (to taste)
Dark Brown Sugar (to taste)
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Directions: |
Directions:1) In a heavy sauce pan, drizzle olive oil into pan and heat over medium heat until shimmering.
2) Cook the minced garlic in the olive oil, stirring frequently. Approximately 30 seconds later sprinkle in the Italian Seasoning and continue to cook for approximately 1 minute, or until the garlic begins to brown. This serves two purposes, it expands and releases the flavors of the seasonings and garlic, and also infuses the oil with their flavors.
3) Immediately pour in the can of crushed tomatoes and the broth and stir, this stops the cooking process of the garlic and seasoning. Stir in the crushed red pepper and parsley flakes (If using fresh parsley, chop very finely and do not add until the last few minutes of cooking).
4) Pour in the liquid from the can of whole tomatoes, but set aside the tomatoes themselves.
5) Discard the stem end of the tomatoes and slice them open and remove the seeds with either a spoon or your fingers. The seeds of a tomato can be quite bitter in sauces, thus I prefer whole tomatoes over chopped as you cannot guarantee the seeds have been removed from chopped. There will be some seeds in the crushed tomatoes and undoubtedly you won't get them all as you seed them, and that is perfectly normal and acceptable, it's the excessive amount of them in the whole tomatoes you want to remove.
6) Add the seeded tomatoes to the sauce and begin to cut them into pieces (use a wooden spoon if using a nonstick pan).
7) Once the sauce begins to simmer, reduce the heat to low to medium-low and stir in salt and pepper to taste. Once you have achieved the salt taste you prefer....add an additional 2 tsp of salt. Now, add 1 Tbsp of dark brown sugar at a time, stirring well and tasting with each tablespoon until the extra saltiness has been balanced and is back to the salty level you prefer.
8) Sprinkle in the parsley and continue to simmer uncovered over low to medium-low heat until the sauce has reduced and has thickened (approximately 30mins).
- If using with pasta, allow additional 10 to 15mins of reduction time to further thicken and add approximately 1/3 cup of the pasta water to the sauce. This will thin it out and the starches in the water will help bind the sauce to the pasta. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:30-45mins |
Personal
Notes: |
Personal
Notes: Feel free to add, remove, or adjust the amounts of any seasonings as you see fit.
I find it much easier to control the ratio of salt/sugar by using the sugar as the equalizer, due to the amount of salt used in the canned tomatoes and the broth/stock, it is impossible to know exactly what the right amount is for everyone, so let your tastebuds decide what the right amount is.
I prefer fresh herbs and spices, but seldom have them on hand.
The key to these ingredients is to not only make a traditional Italian marinara sauce, but to flavor it so all of your taste buds are activated; thus making it a much more natural, healthy and flavorful sauce than anything you'll get out of a store bought jar.
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