Ingredients: |
Ingredients: 1/2 cup olive oil
2 garlic cloves, chopped
1 teaspoon dried red pepper flakes, plus pinch more for seasoning
1 teaspoon dried basil, plus pinch more for seasoning
1 teaspoon dried mint, plus pinch more for seasoning
1 (28 oz) can crushed or whole plum tomatoes, with juice, or 12 peeled, fresh tomatoes
Salt and pepper to taste
1 Tablespoon fresh parsley, chopped
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Directions: |
Directions:1. In a large, heavy skillet, on low heat, very slowly heat the oil, garlic, and the red pepper flakes, basil, and mint. Let cook for about 5 minutes or until the garlic is golden brown.
2. Raise the heat to medium-high. When the oil is really hot, add the tomatoes. (if you are using the plum or fresh tomatoes, crush them in your hands or put then in a blender for one second before adding them to the pan. This will speed up the cooking process and give a smoother consistency to the sauce.) Let the sauce come to a soft boil.
3. Add salt and pepper to taste, and a pinch more of red pepper, basil, and mint. Add the chopped parsley. Let the sauce simmer, uncovered, for about 15 minutes, stirring occasionally with a wooden spoon.
VARIATIONS: This is a wonderful sauce to use as the basis of other recipes. Add a can of clams, or sliced mushrooms, or sliced black olives. Be inventive! I gradually add the juices from he canned clams or mushrooms to the sauce as well, until I produce the texture my family enjoys. Other additions might include a can of crabmeat or other seafood. |
Personal
Notes: |
Personal
Notes: The difference between plain meatless tomato sauce and marinara is texture and color. Tomato sauce is prepared with tomato paste, giving it a darker, richer body and flavor. Marinara sauce is light, almost pinkish, and can be cooked in 10 or 20 minutes for a delicate effect. It can also be FROZEN. Use it over cooked thin spaghetti or linguine.
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