"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

MARINARA SAUCE QUICK Recipe

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This recipe for MARINARA SAUCE QUICK, by , is from The Savage Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Tamara Thomas

Category:
Category:

Ingredients:  
Ingredients:  
1 28 ­ounce can whole San Marzano tomatoes or whatever you can get
¼ cup extra ­virgin olive oil
7 garlic cloves, peeled and slivered
Small dried whole chile, or pinch crushed red pepper flakes
1 tsp kosher salt
1 large fresh basil sprig
¼ teaspoon dried oregano, more to taste
½ T of sugar if you like sweet sauce

Directions:
Directions:
Pour tomatoes into a large bowl and crush with your hands. Pour 1 cup water into can and slosh it around to get tomato juices. Reserve.
In a large skillet (do not use a deep pot) over medium heat, heat the oil. When it is hot, add garlic.
As soon as garlic is sizzling (do not let it brown), add the tomatoes, then the reserved tomato water. Add whole chile or red pepper flakes, oregano (if using) and salt. Stir. Place basil sprig, including stem, on the surface (like a flower). Let it wilt, then submerge in sauce. Simmer sauce until thickened and oil on surface is a deep orange, about 15 minutes. (If using oregano, taste sauce after 10 minutes of simmering, adding more salt and oregano or sugar as needed.) Discard basil and chile before serving (if using). You can sub Italian Seasoning for basil and oregano if you like.

 

 

 

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