Photo: Perfect Marinara Sauce Recipe
Directions
Combine 3 tablespoons olive oil, 6 thinly sliced garlic cloves and a pinch of red pepper flakes in a large skillet and cook over medium-low heat until the garlic is golden, about 6 minutes. Crush a 28-ounce can of San Marzano plum tomatoes into the skillet with your hands; rinse the can with about 1 cup water and add to the sauce. Add a handful of torn basil leaves and season with salt. Increase the heat to medium and simmer, uncovered, until thick, 20 to 25 minutes. Toss with 1 pound cooked pasta (makes 4 cups sauce).
Photograph by Kang Kim
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By BigGrrr
Mecosta, MI
on March 19, 2013
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Simple recipes can be fantastic, and this one is. Used San Marzanos with puree (lightly chopped in the food processor and only 1/2 can of water (wanted it a bit thick with less time to wait for it to reduce.
By Alpharetta_Foody
Milton, GA
on February 26, 2013
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I finally found "the one!!!" Truly as incredible as anything I've enjoyed in Italy.
Minimal modifications:
I did not add any water. Didn't need it, marinara should not be thin. My Cento brand San Marzanos are packed in sauce, which I included instead. San Marzano truly is key and worth the extra minimal cost. It's a distinct and superior taste.
I also included sprigs of parsley and basil at beginning, then removed them all toward the end to replace with torn basil that would stay vibrantly colored, plus added a delicate layer of flavor. Minced my garlic, we prefer it. Simmered for a longer time to get it nice and thick.
Only complaint: We didn't have enough ; We could have eaten this with my freshly baked bread all night.
I would classify this as a Pomodoro more than a marinara - so many use ingredients such as carrots, onions, etc. – which I think overwhelm the flavor.
Buon Appetito!
By llj217
San Diego, CA
on December 24, 2012
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I added a chopped onion and a finely diced carrot to the onion, then added a couple tbls of balsamic to the garlic. I also used half a can of tomato paste and 2 tbls of balsamic reduction and added the water in 2 doses. It turned out amazing! Never buying marinara again!
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