Marinara Sauce

Marinara Sauce
Photo by Scott Phillips

Ingredients

  • ¼ cup lightly packed fresh basil leaves, torn into small pieces
  • 5 large cloves garlic, thinly sliced, or 1 medium-large onion, finely chopped
  • 1 Tbs. kosher salt
  • 6-½ lb. canned whole Italian plum tomatoes (three 35-ounce cans), with their juices
  • 3 Tbs. olive oil; more if needed
  • ½ tsp. red chile flakes
  • Pinch granulated sugar, only if needed

Empty a can of tomatoes with their juices into a food processor; pulse until coarsely chopped. Transfer to a bowl and repeat with the remaining two cans of tomatoes (or empty all the tomatoes into a large bowl and break them up with your hands). Heat the oil in a large (at least 4-quart) saucepa...

View full recipe at Fine Cooking

Comments

Variations on Marinara Sauce

  • Marinara Sauce
    • 2 tablespoons capers
    • Kosher salt
    • 1/4 teaspoon red pepper flakes, plus more as needed
    • 1 bay leaf
    • 1 tablespoon tomato paste
    • +3 other ingredients
  • Marinara Sauce
    • 1 teaspoon salt
    • 1 teaspoon salt
    • 1 medium onion, thinly sliced
    • 1 medium onion, thinly sliced
    • 2 (16-ounce) cans tomato sauce
    • +14 other ingredients
  • Marinara Sauce
    • salt to taste
    • 1/4 cup grated parmesan cheese
    • 6 fresh basil leaves, torn or chopped
    • +2 other ingredients
  • Marinara Sauce
    • 1/2 teaspoon black pepper
    • 1/4 cup chopped fresh basil
    • 8 cups hot cooked spaghetti (about 1 pound uncooked pasta)
    • 1/4 cup chopped fresh parsley
    • +3 other ingredients
  • Marinara Sauce
    • pepper
    • 3 tablespoons olive oil
    • 1/4 teaspoon sugar
    • 1 pinch dried basil
    • 2 onions
    • 1 garlic clove
    • 2 1/2 cups tomatoes
    • 1/4 teaspoon dried oregano
    • Salt


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